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| BREADED EGGPLANT BAKE |
| Shown here with quartered artichoke hearts and sliced butternut squash |
1 eggplant, sliced 1/2 cup fatfree soy or rice milk (or may use water) 1 cup breadcrumbs (depends on size of eggplant) 1 - 2 tsp. mixed herbs (you can use your favorites, I used a salt-free Garlic & Herb blend by Schilling with garlic, oregano, rosemary, basil & red pepper, etc.) 1 tsp. parsley 1/4 tsp. paprika 1/4 tsp. lemon pepper (optional, may use regular black pepper) 1 small onion sliced 1/2 red or green pepper, sliced Mix herbs & spices into breadcrumbs and a pour onto a plate. Dip eggplant slices into milk (or water) then dredge into breadcrumb-herb mixture. Place into a heated, lightly pan-sprayed, non-stick skillet and brown both sides (approximately 2 -3 minutes each side). Place into a baking dish, add onion and pepper slices over top and bake for approximately 30 minutes in 350� oven. You may also add addional veggies to the bake (I added quartered artichoke hearts). ENJOY! Note: You may or may not want to prepare your eggplant slices before starting this recipe by salting and allowing them to sit for 30 minutes or so, then rinse and continue with recipe. This is supposed to remove the bitterness. I didn't do this and several of my slices were extremely bitter. |