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Baked Eggplant

Updated: Sep 30, 2019


1 6-ounce eggplant – sliced into ½ inch rounds

1 package of IP potato puree

1 egg well beaten


1 cup of crushed tomatoes

¼ cup fresh basil leaves

2 tsp oil

1 garlic clove

1/8 tsp red pepper flakes


Line a baking sheet with parchment paper or spray with non-stick spray. Preheat oven to 400 degrees.

Sprinkle salt on each side of the eggplant rounds, set aside.

In 2 small shallow bowls divide the potato puree into 2 equal halves, in a 3rd bowl beat 1 egg very well.

Dredge each piece in 1st bowl of potato puree, then egg, and finish in 2nd bowl of potato puree. Repeat process with each piece and place each piece on baking sheet.

Bake for 10 minutes, turn each piece over and bake for 10 minutes more.

Topping Options:

Option 1: Combine 1 pressed garlic clove and 2 tsp of oil. Brush on baked rounds, and or top with Faux Feta Cheese and broil for a few additional minutes.

Option 2: While Eggplant bakes, combine in a saucepan over medium heat, oil and garlic. Sauté until garlic browns, and add 1 cup of crushed tomatoes, a sprinkle of salt and red pepper flakes, stir and cook for 10 minutes. Remove from heat and stir in fresh basil. Spoon over eggplant rounds, sprinkle with Faux Feta Cheese if desired and broil for 5 minutes, remove from oven and garnish with fresh basil.

Recipe yields: 3 cups of vegetables all occasional and 1 unrestricted packet. Recipe also incorporates options for oil use, journal accordingly.

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