Goat Binder

baked eggplant crisps

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!

Baked Eggplant Crisps
Author: 
 
Crispy, baked eggplant slices!
Ingredients
  • 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
Instructions
  1. Preheat oven to 450
  2. Cut the eggplant into rounds about ¼ in. thick
  3. Place the eggs and flour in separate small bowls
  4. Mix breadcrumbs, cheese, and spices together in a bowl
  5. 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!
  6. Place the breaded slices on a well oiled baking sheet and drizzle with olive oil.
  7. 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 sauceSave

© 2013 – 2017, Sarah R Toney. All rights reserved.

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