Sunday, July 8, 2012

Skinny and Clean-Roasted Japanese Eggplant

I was excited when my Front Porch Pickings this week included baby eggplants. I knew I had to think of something awesome to do with them but I didn't think that making  my normal Breadless Eggplant Parm was gonna do it.

Instead I roasted them and threw them over pasta, its one of the best meals that I have had in a while.

Set oven to 425 degrees
Take the eggplants and cut the stems off and then cut them in half.
Line them up on a cookie sheet and spray them liberally with garlic powder salt and pepper, oh and some Cavenders. Drizzle with olive oil
Roast them for 20 minutes
Take them out of the oven and add more olive oil, six cloves of garlic, bread crumbs and some more salt.
Roast them for an additional 5 or 7 minutes and throw them over pasta...adding olive oil and parm cheese and red pepper and get ready to have a really healthy good for you meal!! Pin It
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