Tuesday, August 7, 2012

Baked Eggplant

You might remember, I mentioned one of my favorite meals is Eggplant parm, but ever since I've been eating vegan, no sugar, and no processed foods, I've been changing up a few of my favorite things. I've made this, one of my new favorites, about four times. I've probably changed it around a smidge every time I've made it, but every time its turned out so good! The best part is that it's super good for you! So I hope you get to try this out and enjoy it for yourself!

Serving size 1
What you need:

  • One small eggplant
  • four small tomatoes(give or take)
  • olive oil
  • corn mill
  • garlic powder
  • fresh basil
  • oregano
  • Italian seasoning
  • red pepper flakes
  • salt

First off, start preheating your oven to 400 degrees. In a small bowl combine all of the seasonings, about a Table spoon of each, or whatever your taste preferences are (minus the salt) and about three table spoons of corn mill. In another small bowl pour about 1/3 cup of olive oil(you can use eggs if you want, but I prefer not to).

Lightly grease a pan or baking dish with olive oil. Slice your eggplant about 1/2 inch thick dip in olive oil, then cover in corn mill mixture. place in a single layer in your baking dish. Dice your tomatoes and sprinkle them generously with salt.

Place in oven and bake for about 15-17 minutes or until browned. Dish out your eggplant out and top with tomatoes. Enjoy!

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