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Eggplant, better for you than you'd think

Research on eggplant has focused on an anthocyanin phytonutrient found in eggplant skin called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. In animal studies, nasunin has been found to protect the lipids (fats) in brain cell membranes. Cell membranes are almost entirely composed of lipids and are responsible for protecting the cell from free radicals, letting nutrients in and wastes out, and receiving instructions from messenger molecules that tell the cell which activities it should perform. Try this homemade eggplant parmesan: preheat oven to 400 degrees. slice eggplant into 1" width rounds, place in colander in the sink and pour 2 T of salt over to sweat eggplant for 1/2 hour. rinse with cold water and squeeze excess water out. line baking sheet with parchment. lay eggplant slices on prepared sheet. brush with olive oil and sprinkle italian herbs on top. bake 20 minutes, turning after 10 minutes. oil 8"x5" baking dish. add layer of eggplant, prepared tomato sauce, another eggplant layer and tomato sauce layer. top with shredded cheese. cover with foil. bake 20 minutes uncover bake an additional 10 minutes till brown and bubbly.