Tomato Basil Eggplant Casserole

This dish is reminiscent of Eggplant Parmesan but with significantly less fat and no cheese unless, of course, you choose to use some. Eggplant is a good source of phytonutrients which act as antioxidants. Antioxidants are important to our overall health as they combat free radicals in the body which in turn helps protect our bodies from disease. Have some eggplant today. You'll be glad you did!

Ingredients
1 eggplant
1/2 cup coconut milk
1 egg
1 t salt
1/2 t garlic powder
1/2 t dried oregano
1/2 t dried basil
3 T olive oil
1 (28 ounce) jar tomato basil sauce
1/4 cup grated Parmesan cheese (optional)

Directions
Preheat oven to 350 degrees F. Spray 9x13 casserole dish with cooking spray. Set aside.

Whisk together milk and egg in a shallow dish. (A pie plate works well.)

Mix together flour, salt, and seasonings in another shallow dish.

Wash the eggplant and cut off the ends. Cut eggplant into 1/4-inch rounds.

Heat 1 T of olive oil in large skillet on medium-high heat.

Dip eggplant slices into egg mixture, coating both sides. Dip into flour mixture, lightly coating both sides. Place eggplant in 1 T olive oil in heated skillet. Cook for 2-3 minutes; then turn and cook another 2-3 minutes. Eggplant should be crisp and golden. Pour 1 more T of olive oil in skillet and repeat with eggplant slices. Continue process until all eggplant slices have been cooked. I used 3 T olive oil in all. You may need more or less depending on the size of your eggplant and skillet.

Place eggplant slices in casserole dish one-layer deep. Cover with half of the tomato basil sauce (14 ounces). Place the rest of the prepared eggplant slices on top. It is okay if there is some overlapping. Cover with the rest of the sauce. If using cheese, sprinkle on top.

Cover with foil and bake in 350 degree oven for 30 minutes.

Serves 4-6.