Baked Eggplant
Provencal
This is a truly delicious way to start a meal. Beautifully colored and
robust, the eggplant is filled with a flavorful blend of pungent oregano, sweet basil and
spicy garlic. Serve one slice per person and a simple pasta such as ziti tossed in olive
oil and you have a meal in itself.
3 egg whites
1/4 cup all-purpose flour
1/4 cup seasoned breadcrumbs
1 tsp. dried oregano
1 tsp. garlic powder
1 tbsp. herbes de Provence
Salt and pepper to taste
1 medium eggplant, peeled and sliced lengthwise into 6 slices
1 large ripe tomato, cut into 6 slices
6 to 12 whole basil leaves
6 slices mozzarella cheese
1. Preheat the oven to 400 degrees. Lightly coat a cookie sheet with nonstick spray.
2. Place the egg whites in a shallow bowl. In another shallow bowl, combine the flour,
breadcrumbs, oregano, garlic powder, herbes de Provence and salt and pepper. Dip the
eggplant slices in the egg white and then in the seasoned flour. Place on the prepared
cookie sheet. Bake 8 to 10 minutes, until golden. Remove from the oven and top each
eggplant slice with a slice of tomato, 1 or 2 basil leaves and a slice of mozzarella.
Return to the oven bake for 5 to 8 minutes, until heated through. Makes 4 to 6 servings.
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Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by
Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc
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