Sundays are usually my COOKING days, no wait scratch that, every day has the potential to be a cooking day for me, but on even the busiest weeks I take the most time on Sundays to cook some key things for the week. Yesterday was turkey chili and hummus and today was BAKED EGGPLANT SLICES.
This week I’ll just be using the slices for a lunch or 2 at work, but the slices can also be used eggplant parm, eggplant roll-ups, etc.
Ingredients you’ll need:
Whole Wheat Italian Bread Crumbs (or regular)
Liquid Eggs (or regular)
Olive Oil (or olive oil spray)
(1) Peel the eggplant(s) and slice them about 1/4 inch thick (or slightly thinner). While you peel the eggplant preheat the oven to 350 degrees (if you are running short on time you can go higher, just keep an eye on it because it will cook quicker)
(2) Set-up an assembly line so that you can dip the eggplant into the liquid eggs and then the bread crumbs.
(3) Grease a cookie sheet (or 2) with the olive oil spray or olive oil (your choice). Dip the eggplant in the liquid eggs then the bread crumb and then place on the cookie sheet
(4) Place the cookie sheets in the oven for 10-15 minutes until the eggplant slices soften up. I tend to like the eggplant on the lighter side, if you like it crispier then leave it in longer.
Ah Nom Nom!! You’re Done!
This week I separated the slices into small containers. I placed one in the fridge for lunch and the other 3 containers in the freezer to be used for future lunches. If I think family or friends are coming over I’ll throw it into a foil pan with homemade sauce and fat-free shredded mozzarella and “parm it” but we’ll save that recipe for another blog!
Hope everyone had a great weekend!!!