Eggplant baked in fat free onion gravy, beans and rice and green salad with chopped tomato and white mushroom.
The baked eggplant was really easy to make.
Peel and slice 1 or 2 eggplants.
Place the eggplant slices between two towels and cover with a weighted tray to drain the eggplant. Many people salt the eggplant slices when they do this but I tried it once without the salt and it worked just as good.
Drain the eggplant for about 4 hours and then make a big pot of gravy. Layer slices and gravy in a lidded baking pan then bake at 350F for 1 hour. Remove lid and bake one more hour. Let cool for about a half hour and serve.
I said easy, not quick!
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