Ingredients:
one eggplant
one can of tomato sauce (not spaghetti sauce)
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
salt and pepper to taste
Preparation:
Preheat oven to 350 degrees, wash the eggplant, remove the ends. with a vegetable peeler remove the skin of the eggplant in stripes. After you have cut the eggplant in half slice the eggplant into 1'2 inch wedges uniformly and the two sliced halves face down in an 8" x 8" baking dish. Mix remaining ingredients in a bowl and ladle around the eggplant, cover dish with foil and bake at 350 for 35 minutes or until tender. When plating ladle the sauce over the eggplant.
Recipe by Trish Barton
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