Chef Sunshine's Note:
This week was the first time I had eaten eggplant. I had no idea how to cook it, and even came on *zaar looking for recipes, but couldn't find a simple throw-together recipe that was low fat and still good. So i just came up with my own.
My Private Note
Units: US | Metric
- 1Slice the eggplant into medium-thin slices (*not paper thin, but not thick either*).
- 2Mix the cornmeal and flour and lots of pepper for taste, so that the mix looks speckled thickly.
- 3Add sliced eggplant to flour mix and coat both sides well. Do this with about 10 slices (or more if really hungry).
- 4Spray the bottom of a long casserole dish(or pan) with some fat free pan spray.
- 5Lay the battered eggplant slices into single layers in dish/pan.
- 6Cut some slices of eggplant into fourths. Don't dip these into the batter, just lay these on the other side of the casserole dish.
- 7Bake at 400-425 for about 20-25 minutes, being sure to flip the eggplant slices over halfway through.
- 8Heat up the Tomato, Garlic, Onion Ragu spaghetti sauce(best for this recipe), or pizza sauce, or any type of spaghetti sauce, but one with tomatoes if possible, in a bowl in microwave until hot. Use this as a "dip".
- 9But I think the simply baked eggplant is good plain, too.
- 10(I alternate eating the non-battered, then take a bite of the battered slices, yummy! This kind of tastes like fried green tomatoes).
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Nutritional Facts for Simply Baked Eggplant (Aubergine)
Serving Size: 1 (215 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 519.0
- Calories from Fat 73
- Total Fat 8.2 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 1222.9 mg
- Total Carbohydrate 101.5 g
- Dietary Fiber 19.6 g
- Sugars 33.2 g
- Protein 15.2 g