I decided to try a baked eggplant recipe that turned out sooo good, that I just had to share it with you! I started out by finding a good basic recipe from the Mr. Food website. But the recipe called for mayonnaise, which I don’t keep in my fridge. I do have some eggs, though, so I did some adjusting and came up with this….I hope you try it sometime!Preheat your oven to 350 degrees
Slice your eggplant into ½” slices
Sprinkle with salt on both sides to help absorb some of the moisture, and let it sit for 15 minutes. I’ve read in a few places that the final product won’t be as soggy after it’s been baked.
While your eggplant slices are resting in the salt, pour some seasoned bread crumbs in a bowl or plate. I had plain bread crumbs in my pantry, so I added a few teaspoons of Italian seasoning.
Crack an egg and put it in a separate bowl or plate.
After 15 minutes, dip the eggplant slices into the egg, then the bread crumbs, and place the slices in an oiled baking tray.
I decided to add some shredded parmesan and some fresh diced tomatoes on top.Bake for about 30 minutes or until the breading is a lovely golden brown.
Serve with some fresh fruit, a cold six grain rice salad with orange peppers, walnuts and chopped fresh mint, and a glass of herb infused water (or your favorite wine in your favorite wine glass….I’m having some plum wine today! Yum!)
Healthy Food Rating: Pretty darn healthy
Taste factor: ditto
Ease to prepare: Really! And minimum clean up, too. While the eggplant is cooking, you have plenty of time to wash the dishes and prepare your lunch for the next day!
Thanks today go to Linda for encouraging me to eat healthier, the horticulture department at CLC for their bounty of vegetable goodness and Diana for the very special wine glass!
One cannot think well, love well, sleep well, if one has not dined well.