I’m really a vegetarian. It’s just that I’m a meat-eating vegetarian. But here’s a recipe that doesn’t involve meat and it’s also wheat-free — an easy eggplant parmesan. It’s easy because you don’t have to sweat the eggplant, dip it in egg and bread crumbs or bake it first. You’ll need:
• One eggplant
• 15 oz. ricotta
• One onion
• 2 cloves garlic
• Five or six leaves chard
• One big can organic diced tomatoes
• Mozzarella cheese
• Parmesan cheese
• Dried oregano and basil.
First the sauce. Dice the onion and sauté in olive oil; season with salt, pepper, dried oregano and basil (I just sprinkle the spices in and don’t measure). Cut the stems out of the chard, chop them and add them to the onions. When these vegetables are tender add the garlic and cook one minute before pouring in the tomatoes. Simmer for about 20-30 minutes.
Meanwhile, slice the eggplant about 1/8-inch thick and steam it in a collander until tender.
In a baking dish, spoon in a layer of sauce about 1/4-inch deep. Then place steamed eggplant slices to cover the bottom. Spread the ricotta over the eggplant. Place the chard leaves over the cheese, then grate some mozzerella over the chard. Add another layer of eggplant. Pour the rest of the sauce over the eggplant, then grate enough mozzerella to cover. Sprinkle a fair amount of Parmesan cheese on top and put in the oven at 350 for about 35 minutes or until the cheese on top turns golden brown.
Now for the nutrition . . . the dark purple skin of eggplant contains phytonutrients, and chard is also full of vitamins and phytonutrients. Ricotta cheese is made with whey, which is a good source of biothols. The body uses biothiols to produce glutathione, which is the most powerful antioxidant, even more powerful than vitamins C and E and other nutrients in this class.