Crusty Eggplant
From jaie 16 years ago
- 25 minutes to make
- Serves 6
If you're lucky enough to have planted your own eggplant, put it to good use with this easy recipe.
Ingredients
- 2 medium sized eggplant, about 1 pound each. shopping list
- 1/4 cup Parmesan-Reggiano cheese shopping list
- 1/2 cup fine dry italian seasoned bread crumbs shopping list
- 1 tablespoon chopped parsley shopping list
- 1/4 teaspoon salt shopping list
- 1/8 teaspoon pepper shopping list
- 2 eggs shopping list
- 1/4-1/2 cup all-purpose flour (APF) shopping list
- 4 tablespoons butter, melted shopping list
How to make it
- Peel eggplant. (Some people I know prefer the eggplant with the skin on, so if you're one of those people, you can skip this step.)
- Cut into 1/2-inch-thick slices. (You don't need a ruler, you just don't want them too big.)
- In a pie pan, combine cheese, bread crumbs, parsley, salt and pepper.
- In another pan, beat eggs lightly.
- Dust each eggplant slice with flour.
- Dip into eaten egg, coating on both sides.
- Dredge in crumb mixture, shaking off excess.
- Pour 2 tablespoons of melted butter into each of two 10x15 inch rimmed baking dishes.
- Tilt butter in pans to coat evenly.
- Arrange eggplant slices into a single layer in the pans.
- Bake, uncovered, in a 400 degree oven for 25 minutes, turning once, or until browned on both sides.
- Serve as main meal or as a side to pasta.
The Rating
Reviewed by 6 people-
I recently made this dish and LOVED it! It was easy (no pre-cooking of the eggplant) and delicious. Thanks for posting it.
mkhs1974
in Monterey Park loved it
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Have everything I need for this easy recipe. Thanks.
gingerlea
in Tampa loved it
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Fixed and was really good!!!!!
gingerlea
in Tampa loved it
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