Feb. 16, 2003 – Like a burger and fries, or fish and fungi, the flavors of eggplant and tomato go together like hand in glove. Eggplant Parmesan is a favorite Italian recipe that combines these two vegetables, as is Eggplant Creole in the Caribbean. For a healthful change, enjoy these two in a lesser-cooked state — as Crunchy Eggplant Slices and Fresh Tomato Salsa.
The eggplant is a member of the nightshade family, closely related to the potato and tomato. Though commonly thought of as a vegetable, eggplant is actually a fruit — specifically, a berry. There are many varieties of this delicious food, ranging in color from rich purple to white, in length from 2 to 12 inches, and in shape from oblong to round. The very tender Caribbean eggplant is small and lavender or white.
When shopping, choose eggplants that are firm, smooth-skinned, and heavy for size. Avoid those with soft or brown spots. Eggplants become bitter with age and are very perishable. They should be stored in a cool, dry place and used within a day or two of purchase. If longer storage is necessary, place the eggplant in the refrigerator vegetable drawer.
When young, the skin of most eggplants is deliciously edible; older eggplants should be peeled. Since the flesh discolors rapidly, an eggplant should be cut just before using. Bitter, overripe fruit can benefit by salting both halves and allowing them to sit for 20 to 30 minutes before rinsing. The salt helps eliminate some of the acrid taste.
Eggplant has a sponge-like capacity to soak up oil, so it should be well coated with a batter or crumb mixture to reduce fat absorption. Use of a nonstick pan or a nonstick coating circumvents this problem.
Instead of chips, serve eggplant slices with Fresh Tomato Salsa. This makes a nutrient-packed snack, appetizer or light meal. Not only do fresh tomatoes contain vitamins A and C in a low-calorie, fat-free package; they also are potent sources of a phytochemical substance called lycopene that can help protect against prostate cancer.
Try the delicious, nutritious recipe below:
Crunchy Baked Eggplant Slices and Fresh Tomato Salsa
Eggplant:
1 large dark purple or 4 small light purple eggplant
1 egg
½ cup seasoned breadcrumbs
Nonstick coating spray
Salsa:
5 plum or roma tomatoes, cored and coarsely chopped
1 small Scotch bonnet pepper, chopped, seeds removed
1/4 cup chopped white onion
½ cup chopped fresh cilantro
1 clove garlic, minced
2 tablespoons lime juice
Salt and black pepper, to taste
To make the eggplant: Cut eggplant vertically into ½-inch thick ovals. Sprinkle cut sides with salt. Allow to sit and drain on paper towels for 30 minutes. Shake off any extra salt. Pat slices dry.
Dip eggplant ovals into beaten egg, then into breadcrumbs. Cook over medium high heat in a skillet coated with nonstick coating. Turn once while cooking, so that each side is lightly browned and eggplant is soft. Set aside on paper towels.
To make the salsa: Combine all ingredient in a glass bowl. Allow to sit, refrigerated, for at least one hour for flavors to blend.
To serve: Place eggplant slices on a plate. Serve slices topped with salsa or salsa on the side.
Makes 4 servings. Per serving: 95 calories, 2 gms fat (18 percent fat calories), 18 mg cholesterol, 213 mg sodium.

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