History of the Eggplant....complete with recipe

First thing's first, as with all histories, we begin with God; the creator of all things. He is most defiantly a creative creator. What a funny looking vegetable the eggplant is but what a rich and gorgeous color! It is also full of healthy goodness. It is effective in blocking the formation of free radicals and lowering and controlling cholesterol levels. Due to it's high fiber content it is instrumental in lowering the risk of coronary heart disease and helping with digestive functions. Eggplant is also a source of folic acid, potassium, vitamin C and protein.

The eggplant was originally found in Southern and Eastern Asia before being introduced to the Western world in 1500CE. Before knowing of the benefits produced by the eggplant it was thought to be poisonous. During the 16th century, Spaniards believed it to be an aphrodisiac while Europeans believed that the eggplant caused insanity and called it the "Mad Apple". Fortunately for us today, we know it to be a delicious vegetable with great benefits for our everyday health.

The eggplant is a short-lived perennial often cultivated as an annual. It is a cold sensitive plant that requires a long warm season for growing. The Eggplant is in the same family as the tomato, potato and peppers.

Selection Tip: The small, immature eggplants contain the sweetest flavor and the firmest flesh. It becomes more bitter with age.

Storing Tip: It's best to store eggplants in a cool place. It's also best to eat it within a week of it's being purchased.

Scientific Classification:

Kingdom: Plantae

Class: Magnoliopsida

Subclass: Asteridae

Order: Solanales

Family: Solanacease (nightshade)

Genus: Solanum

Species: S. Melongena

Binomial Name: Solanum Melogena

Now for the recipe....

Slice an eggplant into medium thick rounds (including the flesh). Brush olive oil on a cookie sheet and place rounds onto the sheet like cookies. Then brush the tops of the rounds with olive oil. Add minced garlic and shredded Parmesan cheese to the tops of the rounds. Bake in the oven until tender about 30 mins to an hour - time depends on the thickness of the rounds.

Options: Garlic powder instead of fresh garlic can be substituted. Also, try adding some shredded canned chicken to the rounds.

Be creative! And ENJOY!!