Ingredients
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1 eggplant, peeled and cut in long slices
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1/2 cup white flour
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1/2 cup yellow cornmeal
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1/2 teaspoon sugar or 1/2 teaspoon Splenda sugar substitute
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1/2 cup milk
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1/2 teaspoon white pepper
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1 (14 1/2 ounce) can diced tomatoes with onion and garlic
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1 (6 1/2 ounce) can mushroom stems and pieces, with liquid
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1/4 cup milk
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1 teaspoon flour
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1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
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Pam cooking spray
Instructions
- Preheat oven to 400*.
- Place baking pan in oven for about 6 minutes. Take out hot pan and spray with Pam.
- Mix cornmeal, flour, sugar and pepper in shallow pie plate, while pan is heating.
- Put milk in another shallow pie plate.
- Coat each eggplant slice in milk, then in cornmeal and flour mixture.
- Place breaded eggplant on the baking pan. Spray the slices with Pam.
- Bake for 15 minutes.
- Take out of oven and turn slices over.
- Bake for 10 more minutes. Take out. Cover and keep warm.
- In medium saucepan add diced tomatoes, mushrooms with liquid. Heat.
- Add 1 tsp flour to 1/4 cup milk. Stir. Add any leftover milk and breading mix. Wisk to mix until blended. Add sugar or Splenda.
- Slowly stir in to tomato mushroom mixture and stir until thickened.
- Use as gravy over eggplant slices or place the cooked eggplant slices in a flat casserole dish, spoon the sauce over and then add shredded cheese on top and bake for 15 minutes 400*.