With the recent advent of the oven :) we now can bake almost anything
we like. But be warned, baking time and temperature varies greatly depending
upon what you are cooking. Study these recipes carefully and have fun exploring
the world of baked goods.
Baked Eggplant
Serving Size
Serves about 4
Preparation Time
30 minutes
Ingredients
2 medium eggplants
salt and pepper, to taste
vegetable cooking spray
2 teaspoons roasted garlic
one 14 1/2-ounce can diced tomatoes
1 tablespoon pesto sauce
1 tablespoon onion flakes
1/2 cup shredded carrots
1/4 cup Italian bread crumbs
1/4 cup shredded Italian cheese blend
one 14-ounce jar pasta sauce
Directions
1. Preheat oven to 400°F.
2. Wash and cut ends off egg plant. Using a vegetable peeler, remove all skin.
3. Preheat sauté pan on medium high for 2-3 minutes.
4. Cut eggplant into 1/2-inch cubes to equal approximately 8 cups. Salt and
pepper to taste.
5. Spray pan with cooking spray and place eggplant in pan. Sauté for 5 minutes;
stirring frequently.
6. Open and drain tomatoes. Add to sauté pan with: garlic, pesto, onions and
carrots. Simmer for 3 minutes; stirring frequently.
7. Place casserole dishes on baking sheet and spray dishes with cooking spray.
8. Place 1/4 mixture into each dish. Sprinkle each casserole with 1 tablespoon
each bread crumbs and cheese. Place in oven and bake for 15 minutes.
9. During last two minutes of baking time, place pasta sauce in microwave-safe
bowl; cover and microwave on high for 2 minutes.
10. Pour pasta sauce over eggplant and serve.
