Friday, September 16, 2011

Eggplant in Tomato Sauce

Ok, this was so easy I feel kind of weird even calling it a recipe.  All the double digit family members (me, hubby and stepdaughter) loved this so much we kinda fought over who got the last pieces.  In the end there was piece simply because there were 3 pieces, so one for each of us.

Eggplant in Tomato Sauce
1 eggplant
1 cup of jarred tomato sauce (I used a tomato basil)
1 tablespoon flour (you may need more depending on size of eggplant)
sea salt, pepper
garlic powder
italian seasoning
2-3 tablespoons olive oil

Directions: Preheat oven to 375. Slice eggplant into 1/2 inch slices.  Heat olive oil in frying pan on medium high heat.  Mix seasonsing into flour.  Lightly salt eggplant. Quickly dredge eggplant slices into flour and shake off excess. Fry eggplant on each side about 2-3 minutes until golden brown.  Put tomato sauce on bottom of a 9x13 pan.  Place fried eggplant on top of sauce. I placed whichever was the 'crispier' side of the eggplant up. Bake in oven for 10 minutes.  Serve and enjoy. Next time I will make more since there were no leftovers!  I served this with whole wheat spaghetti (using the same jarred pasta sauce) and my italian squash.
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