Prep: 10 minutes Cook: 30-40 minutes
- 2 medium eggplants
- 1 3/4 cups water
- 1 tbsp soy sauce (optional)
- 1 tbsp ginger, grated
- 1 tbsp cornstarch
- 2 green onions, chopped
- 1/4-1/2 tsp crushed red pepper flakes
Preheat oven to 400 degrees. Slice eggplant into 1/2 inch slices. Place on a non-stick baking sheet and bake for 10 minutes. Remove from oven and set aside. Reduce oven heat to 350 degrees.
Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil, stirring constantly until mixture thickens and clears. Remove from heat and set aside.
Place the eggplant in a 9x12 inch baking dish, overlapping slices as necessary. Pour the sauce over the eggplant and bake for 20-30 minutes until eggplant is very tender.