Szechwan Eggplant

Servings: 6

2 medium eggplants
1 ¾ cups water
2 tablespoons soy sauce
1 tablespoon grated ginger
1 tablespoon cornstarch
2 green onions, chopped
¼ to ½ teaspoon red pepper flakes

Preheat oven to 400 degrees.

Slice eggplant into ½ 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.