By Sally Kuzemchak, RD
One cup of this versatile veggie provides nearly as much fiber as a slice of whole wheat bread but for a fraction of the calories. Even better, the purple skin contains nasunin, a potent antioxidant that can help prevent heart disease and cancer-causing cellular damage.
Try it, you'll like it: Make eggplant "chips." Slice eggplant into thin rounds, brush with oil, and sprinkle with salt. Bake at 400°F for about 20 minutes until crisp, turning when brown. Eggplant is great on the grill, too -- cut it into thin slices and cook until golden and tender.