1 large eggplant, cut into 1/4 inch thick slices (if you want them thicker, cut them into 1/2 inche rounds)
1 tbsp olive oil
1/2 cup water
4 slices whole wheat bread
1/4 cup cornmeal
1 tsp. sweet basil, crushed
Salt to taste
1 tsp. onion powder
1 tsp. garlic powder
2 Tbsp. crushed tomatoes
1/2 tsp. sweet paprika powder
1/4 tsp grated lemon zest
1/4 tsp. to 1/2 tsp. dried rosemary, crushed (if you love rosemary use 1/2 tsp.)
1/2 tsp. finely grated lemon rind
This recipe is as easy and as tasty as they come!
Peel your eggplants into 1/2 inch rounds and set them aside.
In a bowl, mix all the ingredients, save the eggplant, adding water, little by little until you have a good thick batter, about the consistency of pancake batter.
Use some olive oil to grease a cookie sheet. Dip your eggplants in the batter and turn so that both sides are coated, place each round in the cookie sheet. Bake at 350º F until they are golden brown (about 30 minutes.) Right when they are just about done, heat up your Spaghetti sauce and have it ready. Serve your eggplant rounds topped with the sauce.
Serve with your favorite sauce or as is.
Great as a side dish for potatoes or baked yams!
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