Eggplant With Crispy Coating Recipe
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.
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