Simply Baked Eggplant Aubergine Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
• Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
• Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

Steps:

• 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).