1 Large Eggplant; 1 Small Onion, chopped; 1 Clove of Garlic, minced (I'm guessing I used garlic- I use garlic in everything.) Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice. Preheat the oven to 350 degrees. Coat with breadcrumb mixture and place them on baking sheet. Remove from oven and set aside. Oregano, Basil, Black Pepper and possibly other Italian type spices ; 1/2 C. (or less) Shred Mozzarella Cheese; Parmesan cheese. 1 Tomato, chopped; 1 C. Cooked Sausage Meat (I used our generic soy sausage stuff.) Spread 1 cup of marinara sauce on the bottom of a 13 x 9 baking dish. Brush each slice individually with olive oil and season with salt. Bake in 425 degree F oven for 20 minutes. Retrouvez les calories, les glucides et toute la composition nutritionnelle du/de la jg roasted-eggplant-rounds ainsi que plus de 2 000 000 autres aliments sur MyFitnessPal.com. (Alternatively, you can season the eggplant rounds once they are breaded with salt and pepper to taste.) Bake at 450 for 15 minutes. Repeat until all the rounds are ready to go. Arrange the eggplant slices on an extra large baking sheet in … Top each eggplant tower with Parmesan cheese. I think eggplant is one of the vegetables I can just never get enough of. For even roasting, switch shelf placement of baking sheets halfway through. Roasted Eggplant Rounds Inspired by AllRecipes.com.

There is something about its mild flavour and its soft texture that I just go wild for! You can take either of two approaches to roasting the eggplant. Put eggplant slices on a baking sheet in a single layer. Place on hot baking sheet. Preheat oven to 350˚ F. Slice eggplant into ¾ – inch rounds and arrange rounds on baking sheet. Sprinkle with garlic and roast for another 20 minutes. Oven roasted eggplant rounds are drizzled with a bright miso sauce made from miso, lime juice & rice wine vinegar. Brush both sides with a light layer of canola oil. Remove from oven and cool. With a spatula, carefully stack 4 rounds on top of each other, so that you have 4 eggplant towers on the pan. Working with about 8 eggplant slices at a time, place them in the bag with the flour, seal, and shake until thoroughly coated. Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Bake for 30 minutes or until golden brown, flipping the slices half- way through baking.

Dredge each eggplant slice in flour and then in the eggs, letting the excess drip. The rounds will be slightly toasted and golden in color.