🫙 From the Spice Rack
Eggplant Lasagne
1 md Eggplant 1/2 Lemon; juiced Salt 1/4 c Unbleached flour 1/4 c Cornmeal 1/2 ts Oregano 1/2 ts Garlic powder 1/8 ts Black pepper 2 tb Oil
maineasy
Ingredients8 items
Ingredients
- 1medium eggplant
- 1/2lemon; juiced
- 1/4cup cornmeal
- 1/2tsp oregano
- 1/2tsp garlic powder
- 1/8tsp black pepper
- 2tbsp oil
- 1/4cup lemon juice
Directions
- 1
1 md Eggplant 1/2 Lemon
- 2
juiced Salt 1/4 c Unbleached flour 1/4 c Cornmeal 1/2 ts Oregano 1/2 ts Garlic powder 1/8 ts Black pepper 2 tb Oil
- 3
OR=- 2 tb -Fresh chopped basil 2 ts Honey 1 ts Salt 1 Garlic clove 1 1/2 c Tomato sauce Wash, peel and slice eggplant into 1/4" pieces
- 4
Spread slices out on racks or paper towels, then sprinkle with lemon juice and salt
- 5
Let stand 5-10 min then wipe off with paper towels
- 6
While eggplant is standing, mix flour, cornmeal, oregano, garlic powder and black pepper together in a bowl
- 7
Preheat oven to 350
- 8
Dredge eggplant slices in flour-cornmeal mix