Let the family help you prepare dinner tonight! As the eggplant is being sliced, someone else can spread sauce on top of each slice, and a third person can sprinkle each slider with cheese and breadcrumbs. Yummy and quick preparation, too!
For the sliders:
non-stick cooking spray
3/4 cup shredded part-skim mozzarella cheese
1/2 cup breadcrumbs
For the tomato sauce:
1 (8 ounce) can crushed tomatoes, low sodium
1/2 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1/8 teaspoon black pepper (just a dash!)
Preheat oven to 400°F
Slice eggplant into thick slices. Spray baking sheet with non-stick cooking spray and arrange eggplant on baking sheet.
Combine crushed tomatoes, Italian seasoning, garlic powder, and black pepper.
Top each eggplant slide with 1 tablespoon of tomato sauce. Sprinkle 2 tablespoons of cheese and 1 teaspoon breadcrumbs on top of each slider.
Bake for 15-20 minutes until cheese is melted and golden brown.
Make this recipe when eggplant is in season, usually summer and early fall.
Select small, smooth, and shiny eggplants that feel heavy for their size.
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