Baked Eggplant (Aubergine) Ala Ce Ce With Tomato Mushroom Gravy

READY IN: 45mins




  • Preheat oven to 400*.
  • Place baking pan in oven for about 6 minutes. Take out hot pan and spray with Pam.
  • Mix cornmeal, flour, sugar and pepper in shallow pie plate, while pan is heating.
  • Put milk in another shallow pie plate.
  • Coat each eggplant slice in milk, then in cornmeal and flour mixture.
  • Place breaded eggplant on the baking pan. Spray the slices with Pam.
  • Bake for 15 minutes.
  • Take out of oven and turn slices over.
  • Bake for 10 more minutes. Take out. Cover and keep warm.
  • In medium saucepan add diced tomatoes, mushrooms with liquid. Heat.
  • Add 1 tsp flour to 1/4 cup milk. Stir. Add any leftover milk and breading mix. Wisk to mix until blended. Add sugar or Splenda.
  • Slowly stir in to tomato mushroom mixture and stir until thickened.
  • Use as gravy over eggplant slices or place the cooked eggplant slices in a flat casserole dish, spoon the sauce over and then add shredded cheese on top and bake for 15 minutes 400*.