Recipe by Chef Sunshine
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.
- 1 eggplant, 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 See How It's Made
- 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).