Ingredientes para Baked Eggplant Aubergine Ala Ce Ce With Tomato Mushroom Gravy
- 1 medium eggplant
- ½ cup all-purpose flour
- ½ cup cornmeal
- 2 tablespoons sugar
- 1¼ cups milk
- ½ teaspoon black pepper (recipe uses black pepper)
- cooking spray, as needed
- 1 (28 ounce) can diced tomatoes (undrained) (recipe specifies plain diced tomatoes)
- 8 ounces sliced mushrooms
- 1 teaspoon all-purpose flour
- 1 cup shredded mozzarella cheese
- ½ teaspoon black pepper
- 1 tablespoon Splenda (optional)
- ¼ cup mushroom liquid
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Como fazer Baked Eggplant Aubergine Ala Ce Ce With Tomato Mushroom Gravy
- Preheat oven to 400°F (200°C). Place an empty baking sheet in the oven for 6 minutes to preheat.
- Remove the hot baking sheet and lightly spray with cooking spray.
- In a shallow dish, whisk together ½ cup cornmeal, ½ cup all-purpose flour, 1 tablespoon sugar, and ½ teaspoon black pepper.
- In a separate shallow dish, pour 1 cup milk.
- Slice the eggplant into ½-inch thick rounds.
- Dip each eggplant slice into the milk, then dredge in the cornmeal mixture, ensuring it's fully coated.
- Arrange the breaded eggplant slices on the preheated baking sheet.
- Lightly spray the eggplant slices with cooking spray.
- Bake for 15 minutes.
- Carefully flip the eggplant slices.
- Bake for another 10 minutes, or until golden brown and tender.
- Remove from oven and keep warm.
- While the eggplant bakes, prepare the gravy: In a medium saucepan, combine 1 (28 ounce) can diced tomatoes (undrained), 8 ounces sliced mushrooms, and ¼ cup of the mushroom liquid.
- Heat over medium heat.
- In a small bowl, whisk together 1 teaspoon flour and ¼ cup milk until smooth.
- Stir in any remaining milk and a tablespoon of the leftover cornmeal mixture.
- Whisk until completely blended.
- Add 1 tablespoon of sugar or Splenda to the flour mixture.
- Slowly pour the flour mixture into the tomato-mushroom mixture, whisking constantly until the gravy has thickened.
- Serve the gravy over the baked eggplant slices. Alternatively, place the eggplant in a casserole dish, top with the gravy, sprinkle with 1 cup shredded cheese, and bake for 15 minutes at 400°F (200°C) until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
18g
Fat
4g
Carbs
8g
