Print Recipe
 Tuscan Baked Eggplant
One Week Plan: Tuscan Baked Eggplant
Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 medium eggplant unpeeled and cut crosswise into 1/2-inch slices
  • 1 cup Silver Palate Oreganata Pasta Sauce
  • Freshly ground black pepper to taste
  • 2 tablespoons grated parmesan cheese
Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 medium eggplant unpeeled and cut crosswise into 1/2-inch slices
  • 1 cup Silver Palate Oreganata Pasta Sauce
  • Freshly ground black pepper to taste
  • 2 tablespoons grated parmesan cheese
One Week Plan: Tuscan Baked Eggplant
Instructions
  1. Preheat broiler. Brush a heavy gratin or ovenproof dish or dishes large enough to hold the eggplant slices in 1 layer with olive oil. Place eggplant in dish. Brush top of slices with remaining oil. Broil eggplant until just starting to color, 4 to 5 minutes. Turn and broil other side until eggplant is lightly colored, 3 minutes. Don’t overcook. Remove from oven. Reduce heat to 375° F. Pour Silver Palate Oreganata Pasta Sauce over eggplant, season with pepper, and sprinkle on Parmesan cheese. Return to oven and bake until eggplant is very tender and sauce is bubbling, 10 to 12 minutes.
  2. Optional, Cook 1 cup of Grain Berry Penne pasta until tender, place Eggplant on top of Penne and serve