Recipe

Simply Baked Eggplant (aubergine) Recipe

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Ingredients

1/4 c cornmeal .
1/4 c flour .
1 eggplant, sliced, & also sliced into quarters .
1 c spaghetti sauce ("Ragu-Tomato, Garlic, Onion", or pizza sauce, or any type of spaghetti sauce, but one with tomatoes) .
ground black pepper (lots)

Directions

Step #1 Slice the eggplant into medium-thin slices (*not paper thin, but not thick either*).
Step #2 Mix the cornmeal & flour & lots of pepper for taste, so that the mix looks speckled thickly.
Step #3 Add sliced eggplant to flour mix & coat both sides well.
Step #4 Do this with about 10 slices (or more if really hungry).
Step #5 Spray the bottom of a long casserole dish(or pan) with some fat free pan spray.
Step #6 Lay the battered eggplant slices into single layers in dish/pan.
Step #7 Cut some slices of eggplant into fourths.
Step #8 Don't dip these into the batter, just lay these on the other side of the casserole dish.
Step #9 Bake at 400-425 for about 20-25 mins, being sure to flip the eggplant slices over halfway through.
Step #10 Heat up the Tomato, but one with tomatoes if possible, or any type of spaghetti sauce, or pizza sauce, Onion Ragu spaghetti sauce(best for this recipe), Garlic, in a bowl in microwave until hot.
Step #11 Use this as a "dip".
Step #12 But I think the simply baked eggplant is good plain, too.
Step #13 (I alternate eating the non-battered, then take a bite of the battered slices, yummy! This kind of tastes like fried green tomatoes).
Enjoy the Simply Baked Eggplant (Aubergine) recipe

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