Spicy Baked Eggplant
Photo by: Mark Thomas
Eggplant seasoned with oregano and cayenne pepper is fried then baked to bubbly perfection in a layered casserole of tomato sauce and melty mozzarella cheese. It's the perfect potluck dish or weeknight family meal
ingredients: Add all to shopping list
1 cup flour
2 tsp salt
1½ tsp dried oregano
½ tsp cayenne pepper
2 medium eggplants, sliced and peeled
4 eggs, beaten
1/3 cup olive oil
4 cups tomato sauce
3/4 lb mozzarella, sliced
4 Tbsp parsley (optional)
2 tsp salt
1½ tsp dried oregano
½ tsp cayenne pepper
2 medium eggplants, sliced and peeled
4 eggs, beaten
1/3 cup olive oil
4 cups tomato sauce
3/4 lb mozzarella, sliced
4 Tbsp parsley (optional)
directions:
1. Preheat the oven to 400°F.
2. In shallow plate, combine flour, salt, oregano, and cayenne. Dip eggplant in beaten egg, then in flour.
3. Working in batches, fry the eggplant slices in oil in a large skillet. Drain slices on paper towels.
4. Spread a thin layer of sauce in bottom of a large baking dish. Layer on eggplant, mozzarella, then sauce, repeating twice. Bake for about 35 minutes, or until bubbling hot. Top with parsley.
KITCHEN COUNTER:
Serves 8. Per Serving: 340 cal, 24g carbs, 17g protein, 20g fat, 105mg chol, 1,430mg sodium, 6g fiber.
Total Cost: $8.64
