Baked Eggplant in Tomato sauce

I have to admit that I have not given eggplants much face time in my kitchen. They don't usually make it in the grocery cart. But every so often, I get bored with the usual vegies I buy and decide to try something different. And these beautiful little eggplants caught my attention. And I get to use a mandolin with this recipe!

Truthfully, any time I get to use a mandolin, I get giddy (and partially petrified!) I feel like a real chef with my mandolin but am so paranoid that I will slice some fingers off at the same time so I am uber careful.



I remember being at a friend's home and her Italian mother brought out all sorts of dishes of food baked in tomato sauce. So I figured I'd do the same here.

Spoon your favorite tomato sauce in a baking dish, then a layer of eggplant slices, some more sauce and continuing to layer until all the eggplant is used up. Cover with foil, bake at 425C for about 30 minutes. Remove foil and bake uncovered for another 10-15 minutes. Remove from heat and serve.