Tuesday, November 6, 2012

Roasted Eggplant With Crushed Tomato

Roasted Eggplant With Crushed Tomato
Roasted Eggplant With Crushed Tomato
7-1/4 inch Eggplant Rounds
1/4 Cup Crushed Tomatoes
Olive Oil
Black Pepper
Italian Seasoning
Red Pepper Flake
Grated Parmesan Cheese

Spread the eggplant rounds on a sheet pan drizzle with the olive oil and season with salt and pepper.  Bake at 350F until browned on both sides.  Plate in a circle with one round in the middle.  Top the middle round with the crushed tomatoes.  Season the dish with Italian seasoning, red pepper flake and Parmesan cheese to taste.
Leave out the cheese and this is vegan, gluten free, an paleo friendly.

1 comment:

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    In addition to meat, all other produce of ritually unclean animals, as well as from unhealthy animals, were banned by the Talmudic writers. This included eggs (including fish roe) and milk, as well as derived products such as cheese and jelly, but did not include materials merely "manufactured" or "gathered" by animals, such as honey (although, in the case of honey from animals other than bees, there was a difference of opinion among the ancient writers). According to the rabbinical writers, eggs from ritually pure animals would always be prolate ("pointy") at one end and oblate ("rounded") at the other, helping to reduce uncertainty about whether consumption was permitted or not.
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