Baked Eggplant With Herbs and Lemon

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400F and line a baking sheet with foil. Slice the 1 pound eggplant into 16 rounds after peeling.
  • Combine bread crumbs, cheese, 3/4 tsp of the lemon zest, 1/4 tsp of the oregano and 1/4 tsp of the thyme. In a shallow bowl, beat the white with water then dip each eggplant round into whites then bread crumbs and place on baking sheet.
  • In bowl combine oil and lemon juice and drizzle over slices. Bake for 25 minutes or until golden brown then transfer to platter.
  • In small saucepan, combine sauce, salt, zest, thyme and oregano. Bring to boil. Reduce heat to simmer and cook for 2 minutes. Pour over eggplant and serve.
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