- Preheat oven to 375°F (190°C). Spray baking sheet with Cooking Spray.
- Cut eggplant into 1/2-inch (1 cm) thick slices. In shallow bowl, beat egg. Place breadcrumbs in another shallow bowl. One at a time, dip eggplant slices in egg, then breadcrumbs to coat and place on prepared baking sheet. Bake eggplant in centre of oven, turning once, until golden brown and tender, about 25 minutes. Leave oven on.
- Pour 1/2 cup (125 mL) of strained tomatoes into 13 X 9-inch (3 L) glass baking dish. Arrange eggplant slices in dish, overlapping slightly. Pour remaining strained tomatoes over eggplant. Sprinkle with mozzarella. Cover dish with foil.
- Bake for 30 minutes. Remove foil; bake for 15 minutes longer or until sauce is bubbly and cheese is golden.
I was supposed to have a frozen meal for lunch today. Sucks to your rules, I say! I decided to have tomorrow's recipe today instead. This is the one I followed. Feel free to swap out the brands (PC, no name) for whatever you can get your paws on.... CHEESY EGGPLANT BAKE 1 large eggplant, about 1-1/2 lb/750 g 1 egg 1/2 cup (125 mL) no name Breadcrumbs 1 jar (660 mL) Bella Tavola Strained Tomatoes with Basil 3/4 cup (175 mL) shredded no name Part Skim Mozzarella Cheese