Eggplant Gina takes only a few minutes to prepare and then you bake and wait. Easy peasy recipe that tastes amazing. Impress your friends with this scrumptious meal.
Eggplant Gina - a simple layered meal you will love
Eggplant Gina is a layered, baked dish that takes just a few minutes to prepare. Then relax while it bakes. It is my favorite way to eat eggplant, except maybe as a dip. The recipe is easy, tasty, and good for you. I use my own Homemade Red Sauce/Spaghetti Sauce with it.
How can anything be good for you if it tastes good?
Start with fresh veggies, don't use too much fat, and eat a reasonable portion. This Eggplant Gina recipe comes from the book Reversing Diabetes by Julian Whitaker, MD. Dr. Whitaker makes a good case for eating better to change your health outcomes. It worked for me!
Dr. Whitaker says this recipe feeds two, but it's four servings for me, so I provided the nutrition for both servings. I know you're gonna wanna eat this.
What You Need
The tools I use for this recipe are a chef's knife (my favorite style), a cutting board, measuring cups and measuring spoons, and a 9-by-13 baking dish. What would you use?
Eggplant Gina Recipe
- 1 medium eggplant sliced in rounds (approx 12 slices)
- 16 oz fresh mushrooms sliced, or 8 oz canned, rinsed
- 1 small onion chopped, about ½ cup
- 2 cloves garlic crushed
- 15 oz spaghetti sauce low salt/low sugar
- 2 tablespoons sesame seeds optional
- 2 tablespoons Parmesan cheese optional
- Layer first five ingredients in a 9" x 13" pan in the order listed, repeat to make multiple layers like lasagna.
- Bake at 400F degrees for 45 minutes.
- Top with sesame seeds and shredded Parmesan cheese, if desired.
Other Eggplant Recipes You'll Love
- 3 Cheese Eggplant Parmesan
- Minty Eggplant Rollups
- Egyptian Eggplant
- Roasted Eggplant Quinoa Salad
- Lentil Rice Stuffed Eggplant
- Grilled Eggplant Parmesan
Lois Carter Crawford is an author, home chef, health advocate, and food coach who fought her way back from several debilitating health issues, including a moderate heart attack! She discovered that inflammation caused by the food she ate was the underlying cause of most of her health problems and developed a method and tools to help others research their food sensitivities.