Breaded Oven Roasted Eggplant Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Flour
1 egg
1/4 cup milk
Italian or plain bread crumbs
Eggplant
Salt
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Directions: |
Directions:Dissolve salt (about 1 Tblsp) in water. Peel and slice eggplant into rounds. Soak eggplant in salt water for 15 minutes making sure eggplant is submerged in the water. Rinse. (This step helps go remove any bitterness from the eggplant. You can repeat it if you want).
Dredge eggplant rounds in for, knocking off excess flour. Beat egg and milk. Dip dredged eggplant rounds in egg/milk mixture then cover in bread crumbs. Roll edges to cover those too.
Place on baking sheet and bake in oven at 400 for 15 minute. Turn eggplant slices and bake another 15 minutes.
You can eat it like this, use it to make eggplant parmesan or make stacks by topping with fresh tomato slices seasoned with Italian dressing and fresh mozzarella cheese slices. |
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Personal
Notes: |
Personal
Notes: You can eat it like this, use it to make eggplant parmesan or make eggplant tomato stacks.
To make eggplant tomato stacks, top roasted eggplant slices with fresh tomato slices seasoned with Italian dressing and bake at 350 for 15 to 20 minutes. Top with fresh mozzarella cheese slices and broil until it slightly browns. Finish off with sliced fresh basil leaves.
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This recipe for Breaded Oven Roasted Eggplant is from