Ingredients:
1 eggplants, sliced, and also sliced into quarters
1/4 cup cornmeal
1/4 cup flour
ground black pepper ( lots)
1 cup spaghetti sauce ( “Ragu-Tomato, Garlic, Onion”, or pizza sauce, or any type of spaghetti sauce, but one with tomatoes)
Directions:
Slice the eggplant into medium-thin slices (*not paper thin, but not thick either*).
Mix the cornmeal and flour and lots of pepper for taste, so that the mix looks speckled thickly.
Add sliced eggplant to flour mix and coat both sides well. Do this with about 10 slices (or more if really hungry).
Spray the bottom of a long casserole dish(or pan) with some fat free pan spray.
Lay the battered eggplant slices into single layers in dish/pan.
Cut some slices of eggplant into fourths. Don’t dip these into the batter, just lay these on the other side of the casserole dish.
Bake at 400-425 for about 20-25 minutes, being sure to flip the eggplant slices over halfway through.
Heat 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”.
But I think the simply baked eggplant is good plain, too.
(I alternate eating the non-battered, then take a bite of the battered slices, yummy! This kind of tastes like fried green tomatoes).
Servings: 1-3
Time preparation: 5 min.
Time total: 30 min.