Thursday, January 19, 2012

My first Eggplant dinner

So far, I've enjoyed my New Years Resolution of making 2 - 3 Vegetarian/Vegan meals a week...

I have been a member of E-Mealz for awhile but changed my plan to the Vegetarian Meal plan.

That's where I got this goodie... Easy Eggplant Dish

(Yes, Kroger gets 80% of my paycheck)
 I have never even ATE an eggplant before so this was exciting. 

Going in the store, I was shocked to see there were only 5 eggplants to choice from & 3 of them werent looking good at all... later did I find out that eggplant is out of season.  I didnt even know that much.

Here are the ingredients:

3/4 cup yellow cornmeal
1/2 t onion powder
1 1/2 c tomato sauce
dash of garlic powder
2 eggplants... sliced thin

Look at my new cutting board... I'm in Looovvveeeeee
I was excited to cut into these babies... have never seen the inside of one.

And I got to put my new cutting board to use. 


Preheat oven to 400. 

In a shallow dish, mix cornmeal & onion powder together.  Place tomato sauce & garlic powder into a larger bowl.  Dip eggplant slices into tomato sauce, coating well.  Then coat with the cornmeal.  Place slices on shallow cookie sheet sprayed with non-stick spray.

Heavily drizzle sices with olive oil.

Bake for 20-25 minutes

Here is a picture of them all coated & ready to go in the oven.

I will say, I didnt drizzle "heavily" & they turned out alright.  The coating wasnt as baked where the oil didnt hit, but it still tasted just fine.

And here is the finished product.

You can see the one in the back is more "drizzled" so its darker.  Again, the taste was just fine, but the oil covered ones were just more flavorful, I guess... they were more crispy too...

I'll have to play with the "drizzle"... maybe find a spray bottle & find a way to spray them evenly with the oil.

I paired it up with some steamed veggies & some garlic bread... & it was perfection.

I will definitely be making this again.

The eggplant with the tomato coating though tasted like it would be perfect with pasta though.  Ricky agreed so I know next time I make it, it'll be on a heaping pile of wheat pasta... & I'll be keeping that garlic bread with it...

Let me know your favorite dish with eggplant... I'm anxious to find some new ideas to make with it.


  1. I'm of no help. I don't care for eggplant. BUT! I'm glad that you tried it and that you liked it! :)

  2. I love eggplant! Gosh, that looks so tasty!

  3. I've only tried this dish at the Olive Garden, and never even thought to try it at home. You've inspired me!

    ps. I love Kroger! And Garlic bread. And just so you know, Michelle and I have already asked Kay to make you a camera strap cover for a gift when we visit :) Our honorary sister needs to match us, don't you know?!

  4. Look, cooking and me do not get along and I have no idea what you're talking about. But, although I'm on a blogging break, I'm finding it hard not to visit you. "I can't quite you"! What is this power that you have over men?
    I'm thinking that you changed the look of your site when I wasn't looking. Yes? If so, I like it.
    Please don't tell anyone that I was here.
    Your Friend, m.

  5. I've never had eggplant either, but I must say that looks really good.

  6. I made this and it is fantastic! My one year old devoured it, as did my picky husband! I was out of cornmeal and subbed bread crumbs with great results. You could easily dress it up with more spices, and add some fresh grated parmesan to the cornmeal mixture. I halved the recipe and I do not have the time or oven space for two eggplants, and I don't think leftovers would keep well. However, I doubt there would be leftovers from this! Thanks for sharing this. I forgot to save the recipe. and I have some eggplant laying around.

    Jamie, Langbroich, Germany


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