First I would like to apologize for the lack of pictures in this post. My hands were a bit covered in flour/egg/breadcrumbs to handle my camera too much. So, I have to settle for the one picture I took with my phone before we ate! My 8 year old helped me make this the first time for lunch, and none of us were sure we would like it or not. I’ve posted a few eggplant recipes, and I might have given off the impression that I love the stuff. But really, I love to grow eggplant. I think the fruits are just beautiful. I think we should eat it, but I have had to work hard to find and create recipes we like. Most baked and roasted eggplant tends to be on the, well…slimy side and I don’t really care for that. So I set out to find a simple recipe that was crispy. I found a few that weren’t quite what I was looking for, but combined some ideas to form this one, and it is really tasty. The breading turns out very crispy and the inside still soft- but not slimy. It got a thumbs up from 4 out of 5 kids- which in this house is a winner!
You just need a couple ingredients: eggplant, egg, flour, breadcrumbs and spices. Hope you enjoy it!
- 2-3 Medium Eggplant
- 2-3 beaten eggs
- 1 cup flour
- ¼ to ½ cups Parmesan cheese
- ~2 cups breadcrumbs (bought or homemade)
- Spices- garlic powder, onion powder, salt, pepper
- olive oil
- Preheat oven to 450
- Cut the eggplant into rounds about ¼ in. thick
- Place the eggs and flour in separate small bowls
- Mix breadcrumbs, cheese, and spices together in a bowl
- Dip each eggplant slice first in flour, then egg, then the breadcrumb mixture. You may have to press slightly to make sure they all stick!
- Place the breaded slices on a well oiled baking sheet and drizzle with olive oil.
- Bake for about 25 minutes, flipping the slices over halfway through
Eat the slices plain, or dip them in sauce- such as fresh roasted tomato sauce.
© 2013, Sarah Toney. All rights reserved.