INGREDIENTS
1 1/2 lb eggplant, unpeeled, cut into
1 about 12 slices
14 oz spaghetti sauce, low-fat
Directions
DIRECTIONS: Arrange eggplant slices on a baking sheet coated with
vegetable-oil spray.
Place about one tablespoonful of spaghetti sauce on each slice.
With the back of a spoon, spread sauce almost to the edge of each
slice. (Optional: Sprinkle with your favorite herbs and spices). Bake
at 350 for about 30-35 minutes. Eggplant slices are done when they
are tender and can be pierced easily with a fork.
Use them as a sandwich filling, or serve them as a side dish or over
rice or pasta as an entree.
Per serving: 74 calories, 2.4 g. protein, 14 g.
carb., 1 g. fat (12%) Vegetarian Voice - 19-4
Servings: 4 servings
Baked Eggplant Slices Recipe brought to you by Recipe Ideas
Categories: Eggplant; Vegetable
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into history, in fact as far back into history as early Egypt, and maybe even further. However, sadly, these ancient records were just basic pictorial instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are some clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. As we move into The time of the romans 25BC a roman called Apicius wrote a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and dessert, something we still use today. Additionally, he tells us how the ancient Romans were skilled in the use of many different herbs and spices, including many that are still in use today like bay, rue and asafoetida. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. These new foods and spices caused a surge in recipe publications, most of which are kept safe in private collections. Like it or not, the introduction of TV gave us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on our site. |
We hope you enjoy this Baked Eggplant Slices recipe.
