Eggplant With Crispy Coating Recipe
Tickle your tastebuds with this delicious Eggplant With Crispy Coating, won't you? The Eggplant With Crispy Coating is made with eggplant which is easy to procure from any grocery store. Just try it once, and you'll no doubt want to prepare this for your friends again.
Ingredients
1 large eggplant 1 1/4 to 1 1/2 lbs.
2 eggs
1/2 cup fine dry bread crumbs or yellow cornmeal
1 teaspoon dry oregano
1/4 cup grated Parmesan cheese
2 tablespoons olive oil or salad oil
Directions
Peel eggplant, if desired; then cut crosswise into 1/2-inch-thick slices.
Set aside.
In a shallow bowl, lightly beat eggs.
In another shallow bowl, mix crumbs, oregano, and cheese.
Pour oil into a rimmed baking pan large enough to hold eggplant in a single layer; tilt pan to coat with oil.
Dip each eggplant slice in eggs, drain briefly, and then coat with crumb mixture; shake off excess.
Arrange eggplant slices in pan and bake in a 425° oven, turning once, until browned and very soft when pressed 20 to 25 minutes.
Set aside.
In a shallow bowl, lightly beat eggs.
In another shallow bowl, mix crumbs, oregano, and cheese.
Pour oil into a rimmed baking pan large enough to hold eggplant in a single layer; tilt pan to coat with oil.
Dip each eggplant slice in eggs, drain briefly, and then coat with crumb mixture; shake off excess.
Arrange eggplant slices in pan and bake in a 425° oven, turning once, until browned and very soft when pressed 20 to 25 minutes.
