Green Bag Special

Why is the lovely, yummy eggplant is such a wallflower of a vegetable? It is such an awesome vegetable to behold: it's purple, it has a funny shape, and it's slightly smooshy. What I love about the eggplant is how easily it can be chopped. I'm a big fan of squash, especially acorn squash; however, I always fear I'll end up in the emergency room after fighting a squash while cutting it. The eggplant causes me so much less stress, plus people can eat the skin. Take that, Squash!

I think it tastes like a cross between a potato and a zucchini. While our culture seems to appreciate the other two, eggplants are rarely used. If you are looking for a wonderful use for an eggplant, here's an idea: Take your favorite lasagna recipe and use eggplant instead of the noodles. To do this, here is what you need to do:

* Preheat your oven's broiler

* Line a cookie sheet with aluminum foil, and spray with cooking spray or rub with olive oil

* Cut your eggplant in half, and then slice it into 1/2 inch slices, with each being the approximate width of a lasagna noodle

* Lay the eggplant pieces on the foil. Do not overlap.

* Place in the over and broil each side for 5-7 minutes, or until cooked through

Now, it's ready to replace the noodles in your recipe. This is an extra tasty AND extra healthy swap!