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Whole Grain · Whole Food · Big Flavors
Oven Baked Eggplant
w/ Red Pepper-Basil Sauce

Heat Oven To 400°
Ingredients:

2   Eggplant
2   Tbs. Olive Oil

1/2 Cup Whole Wheat Flour
1/4 Cup Cornmeal, fine grind
1/4 tsp. Salt
1/4 tsp. Granulated Garlic
1/8 tsp. Black Pepper, ground

Red Pepper Sauce
Basil Puree
Gather ingredients for flour-cornmeal mixture.

 Mix dry ingredients together.

Cut eggplant into thick slices.

Brush a thin coat of oil over both sides.

Dip eggplant into dry flour-cornmeal mixture.

Coat both sides with dry  mixture.

Place eggplant onto a sheet pan.

Bake for twenty minutes @ 400°

Remove from oven, flip over and let rest a couple minutes before serving.

New Taste Thinking:

If you have ever cooked eggplant you may have noticed that they are like sponges when it comes to absorbing oil. In this recipe we control the amount of oil by brushing it on.
Another suggestion: You may wish to serve the cooked eggplant just as they are, without any sauce. They are great by themselves and make an easy, simple side dish. A third option, shown below, is a vegetarian version using the Mushroom Marinara Sauce and some Mozzarella Cheese.


Baked Eggplant
with Mushroom Marinara

Ingredients:

8   Slices cooked eggplant
1   Cup Mushroom Marinara Sauce, warm
2   Ounces Mozzarella cheese, sliced thin
1   Tbs. Parmesan Cheese, grated
Directions:

Turn oven broiler on to high.

Leave cooked eggplant slices on sheet pan.

Cover each slice with 1 Tbs. Mushroom sauce.

Cover sauce with 1/4 ounce of mozzarella cheese.

Cook under broiler until cheese melts and browns slightly.

Remove and serve with a little parmesan cheese.

Can be served with red pepper-basil sauce or any other sauce.
With Red Pepper-Basil Sauce
Serving Size 2 Slices
Servings Per Recipe 8
Calories 160
Calories from Fat 67
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 0mg
Sodium 156mg
Total Carbohydrate 22g
Dietary Fiber 7g
Sugars 6g
Protein 4g

With Mushroom Marinara Sauce
Serving Size 2 Slices
Servings Per Recipe 4
Calories 123
Calories from Fat 50
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 13mg
Sodium 144mg
Total Carbohydrate 14g
Dietary Fiber 6g
Sugars 6g
Protein 6g
 
 
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.