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This is what I had made for dinner last weekend and ended up eating for lunch a few times within the week as well. It was really delicious and I`m glad I felt inspired to make eggplant while at the grocery store doing some food shopping. It all transpired because I went to the store to get some food for the week and had no idea what I wanted to make for dinner. I spotted eggplant and remembered I had wanted to make eggplant about a month or so back but just never moved forward with the plan.
I bought a large eggplant and a smaller one and sliced them up to relatively thin slices. I then dredged them in eggbeaters and dipped them in a Italian seasoned breadcrumb and panko mixture. When batches were dredged I began the tedious process of baking off my eggplant. I didn`t want to fry it to reduce the insane amount of unnecessary calories, so I sprayed my baking trays with Pam, layered on a single layer of coated eggplant and sprayed the top with Pam and baked in a 350 degree oven for 12-15 minutes each side. Yeah a lot, but I wanted my eggplant drier and similar to a consistency you would get when baking. I will admit I like eggplant, but if the consistency is still chewy, it makes me nauseous LOL.
Before I put my last trays of eggplant in the oven, I threw some angel hair pasta in a pot of boiling water and cooked thru. In the mean time I had a large pot of my homemade sauce slow cooking on the stove top.
When all was done, I paired the pasta up with some sauce, the eggplant up with some sauce and enjoyed. It was soooo good! I ended up eating eggplant sandwiches for the next few days with sauce and it was so yummy.
Do you like eggplant and sauce or eggplant parm?
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