I LOVE Eggplant Parmigiana, floured, fried, and oozing with cheese.......Oh I Really Really Do! But, it's not something I want to indulge in on a regular basis. I needed to find a way to get my Eggplant fix without the extra pounds. This easy eggplant is delicious, simple to make, and pretty darn tasty!
Slice the eggplant just under 1/2" thick, sprinkle with salt and let drain about 20 mins in a colander. You can rinse or just wipe the salt off with paper towel. Dry the slices if you rinsed. You're almost done! Put the slices on a lightly oiled sheet pan, brush with olive oil, top with a bit of your favorite sauce, sprinkle with oregano, and pop in the oven. I like to bake in a 300 degree oven till fork tender 20-30 mins.
Sometimes I'll just have a salad with a side of eggplant for lunch or dinner. So yummy, so healthy! I got several beautiful organic eggplant at the Flemington Farmers Market last Sunday.
I feel so great going there on a sunny Sunday morning (think Shiny, happy, people). There's always live music and good produce to be found.
Check it out!
and, check out the Food Renegade Blog for Fight Back Fridays!
Go for it! Rebel against processed food!!