This baked eggplant is great as a stand alone side side dish or as part of the Mediterranean Eggplant Bake recipe (also from Fran McCullough). If you like Italian food, nothing is more satisfying! This is a healthier way to prepare eggplant than frying and breading it it as is done in Eggplant Parmasan.
Original Source: The Low Carb Cookbook: The Complete Guide to the Healthy Low-Carbohydrate Lifestyle- with over 250 Delicious Recipes, by Fran McCullough
Preparation Time: Up to 30 minutes
Cooking Time: 20 minutes
Ready in: Up to 50 minutes
Makes 6 servings
- 1/2 cup extra virgin olive oil
- 2 pounds eggplant, in 1/2 inch slices
- Salt to taste
- 2 tablespoons fresh lemon juice
- 1 teaspoon oregano
- Pepper to taste
- Preheat the oven to 450F. To make the first batch of eggplant: Pour half the oil into a 15×12 inch roasting pan and spread it around the bottom. Dip half the eggplant slices in the oil to coat both sides and arrange them in the pan in one layer. Bake for 10 minutes. Turn the slices and bake another 10 minutes, or until the eggplant is golden brown. Remove the eggplant to a serving platter and sprinkle with half the lemon juice. Crumble half the oregano on top and add pepper to taste.
- Repeat the procedure with the remaining eggplant slices. The eggplant tastes best at room temperature; if it’s been refrigerated, let it come to room temperature before serving. The flavor just improves day to day, up to about 3 days.
Chef’s Tip: The author suggests peeling and salting the eggplant for 30 minutes prior to cooking if it’s store bought. She says that garden-fresh eggplant does not require salting.