Baked Eggplant Aubergine Ala Ce Ce With Tomato Mushroom Gravy Recipe

Ingredients for Baked Eggplant Aubergine Ala Ce Ce With Tomato Mushroom Gravy

• 1 large eggplant, sliced into ½-inch rounds
• White Flour
• Yellow Cornmeal
• 1 tablespoon sugar (or Splenda)
• ¼ cup milk
• White Pepper
• Pam Cooking Spray
• Tomatoes With Onion And Garlic
• Mushroom Stems And Pieces
• 1 teaspoon flour
• Mozzarella Cheese

How to Make Baked Eggplant Aubergine Ala Ce Ce With Tomato Mushroom Gravy

1. Preheat oven to 400°F (200°C). Place an empty baking sheet in the oven for 6 minutes to preheat.
2. Remove the hot baking sheet and lightly spray with cooking spray.
3. In a shallow dish, whisk together ½ cup cornmeal, ½ cup all-purpose flour, 1 tablespoon sugar, and ½ teaspoon black pepper.
4. In a separate shallow dish, pour 1 cup milk.
5. Slice the eggplant into ½-inch thick rounds.
6. Dip each eggplant slice into the milk, then dredge in the cornmeal mixture, ensuring it's fully coated.
7. Arrange the breaded eggplant slices on the preheated baking sheet.
8. Lightly spray the eggplant slices with cooking spray.
9. Bake for 15 minutes.
10. Carefully flip the eggplant slices.
11. Bake for another 10 minutes, or until golden brown and tender.
12. Remove from oven and keep warm.
13. 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.
14. Heat over medium heat.
15. In a small bowl, whisk together 1 teaspoon flour and ¼ cup milk until smooth.
16. Stir in any remaining milk and a tablespoon of the leftover cornmeal mixture.
17. Whisk until completely blended.
18. Add 1 tablespoon of sugar or Splenda to the flour mixture.
19. Slowly pour the flour mixture into the tomato-mushroom mixture, whisking constantly until the gravy has thickened.
20. 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.