Eggplant Steaks With Bruschette Steak Sauce

Serves: 4
Total Calories: 188


1 (1-pound) box frozen breaded eggplant cutlets (slices)
1 (12-ounce) jar tomato bruschetta
3 tablespoons steak sauce
1 tablespoon extra-virgin olive oil


Heat the oven to 425°F. Arrange the eggplant in a single layer on a large sheet pan and bake until browned and crisp, about 15 minutes. Meanwhile, heat the bruschetta to a simmer over medium heat. Stir in the steak sauce and olive oil and keep warm. Serve the eggplant slices topped with some of the sauce.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 188
Calories from Fat: 110

This Eggplant Steaks With Bruschette Steak Sauce recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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