|The picture from website|
Rustic Bread and Eggplant Lasagna
6 Japanese eggplants
1 tbs olive oil
3 cloves of garlic
3 cups tomato sauce
1 tbs Italian seasoning
1/8 tps ground black pepper
1/4 tps red pepper flakes
8 thick slices of a rustic-style bread (try my Italian Herb Oat Bread)
1 cup breadcrumbs
1 large ripe tomato, cut into thick slices
Basil to garnish
Pre-heat oven to 400 degree F.
|Japanese eggplant is less bitter than normal eggplant|
|Although great as is, jazz up pre-made sauces to your tastes|
While the eggplant is cooking, heat olive oil over low heat, add garlic and cook till slightly golden. Add tomato sauce, Italian seasoning, black pepper, and red pepper flakes. Heat until warm.
|Extra slices make a good snack while you wait|
Spray both sides of the bread slices with cooking spray and heat in a skillet over medium heat until toasted, flip and repeat for the other side. Do this in 2 to 3 batches, since all 8 slices can't fit in at once....unless you have a very large skillet.
|I almost forgot the tomato slices!|
Bake for 40 minutes. Let it rest for a few minutes before cutting in to it.
|The eggplant has a creamy texture that totally makes the dish.|
Alicia suggests garnishing it with fresh basil and balsamic vinegar, which sounds great, but I do not have either at the moment so I sprinkled it with red pepper flakes and paired with a nice green salad.