Featured Recipe: Baked Eggplant "Moussaka"
Preheat oven to 400F. Mix ½ cup of cornmeal, ½ tsp. of garlic powder, and 1 tsp. of salt. Coat 1 sliced eggplant on both sides with mixture. Place on cookie sheet and bake at 400F for about 7 minutes on each side. In a medium bowl, combine 4 – 5 tbsp. of Imagine Creamy Tomato Soup, ½ tsp. onion powder, ½ tsp. of red pepper flakes, 1 ½ tsp. of dried basil, 1 tsp. of dried oregano, and ¼ tsp. pepper and salt. Lightly oil a 9” x 13” casserole or baking dish. Place half of cooked eggplant on bottom of dish. Layer half of the 1 onion, sliced into rounds, and ½ red bell pepper, also sliced into rounds. Add half of 4 oz. jar of pimiento, diced. Pour Imagine Creamy Tomato Soup over vegetables. Bake until bubbling and well-cooked, approximately 35 mins.
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