Simply Baked Eggplant (Aubergine)

Ingredients

• 1 eggplant, sliced, and also sliced into quarters
• 1/4 cup cornmeal
• 1/4 cup flour
• ground black pepper (lots)
• 1 cup spaghetti sauce ("Ragu-Tomato, Garlic, Onion", or pizza sauce, or any type of spaghetti sauce, but one with tomatoes)

Directions

1. 1

   Slice the eggplant into medium-thin slices (*not paper thin, but not thick either*).

2. 2

   Mix the cornmeal and flour and lots of pepper for taste, so that the mix looks speckled thickly.

3. 3

   Add sliced eggplant to flour mix and coat both sides well. Do this with about 10 slices (or more if really hungry).

4. 4

   Spray the bottom of a long casserole dish(or pan) with some fat free pan spray.

5. 5

   Lay the battered eggplant slices into single layers in dish/pan.

6. 6

   Cut some slices of eggplant into fourths. Don't dip these into the batter, just lay these on the other side of the casserole dish.

7. 7

   Bake at 400-425 for about 20-25 minutes, being sure to flip the eggplant slices over halfway through.

8. 8

   Heat up the Tomato, Garlic, Onion Ragu spaghetti sauce(best for this recipe), or pizza sauce, or any type of spaghetti sauce, but one with tomatoes if possible, in a bowl in microwave until hot. Use this as a "dip".

9. 9

   But I think the simply baked eggplant is good plain, too.

10. 10

    (I alternate eating the non-battered, then take a bite of the battered slices, yummy! This kind of tastes like fried green tomatoes).