Baked Eggplant (Aubergine) Ala Ce Ce With Tomato Mu

Name: Baked Eggplant (Aubergine) Ala Ce Ce With Tomato Mushroom Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, peeled and cut in long slices; ½ cup white flour; ½ cup yellow cornmeal; ½ teaspoon sugar or ½ teaspoon Splenda sugar substitute; ½ cup milk; ½ teaspoon white pepper; Pam cooking spray; 1 (14 1/2 ounce) candiced tomatoes with onion and garlic; 1 (6 1/2 ounce) can mushroom stems and pieces, with liquid; ¼ cup milk; 1 teaspoon flour; 1 teaspoon sugar or 1 teaspoon Splenda sugar substitute; shredded mozzarella cheese (optional)

Servings: persons

1 eggplant, peeled and cut in long slices
½ cup white flour
½ cup yellow cornmeal
½ teaspoon sugar or ½ teaspoon Splenda sugar substitute
½ cup milk
½ teaspoon white pepper
Pam cooking spray
1 (14 1/2 ounce) candiced tomatoes with onion and garlic
1 (6 1/2 ounce) can mushroom stems and pieces, with liquid
¼ cup milk
1 teaspoon flour
1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
shredded mozzarella cheese (optional)

1
Preheat oven to 400*.
2
Place baking pan in oven for about 6 minutes.
3
Take out hot pan and spray with Pam.
4
Mix cornmeal, flour, sugar and pepper in shallow pie plate, while pan is heating.
5
Put milk in another shallow pie plate.
6
Coat each eggplant slice in milk, then in cornmeal and flour mixture.
7
Place breaded eggplant on the baking pan.
8
Spray the slices with Pam.
9
Bake for 15 minutes.
10
Take out of oven and turn slices over.
11
Bake for 10 more minutes.
12
Take out.
13
Cover and keep warm.
14
In medium saucepan add diced tomatoes, mushrooms with liquid.
15
Heat.
16
Add 1 tsp flour to 1/4 cup milk.
17
Stir.
18
Add any leftover milk and breading mix.
19
Wisk to mix until blended.
20
Add sugar or Splenda.
21
Slowly stir in to tomato mushroom mixture and stir until thickened.
22
Use as gravy over eggplant slices or place the cooked eggplant slices in a flat casserole dish, spoon the sauce over and then add shredded cheese on top and bake for 15 minutes 400*.

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 eggplant, peeled and cut in long slices, ½ cup white flour, ½ cup yellow cornmeal, ½ teaspoon sugar or ½ teaspoon Splenda sugar substitute, and more.

Yes, Baked Eggplant (Aubergine) Ala Ce Ce With Tomato Mushroom Gravy falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Eggplant (Aubergine) Ala Ce Ce With Tomato Mushroom Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions