Baked Eggplant - The ingredients
1/4 cup plain bread crumbs (you can use Italian seasoned)
1/4 cup freshly grated pamigiano-Reggiano cheese
1/4 teaspoon pepper
2 tablespoons parsley flakes
1/4 cup skim milk (you can use cream)
1 egg beaten
1 Eggplant - Sliced 1/4 inch thick.
Mix all the dry ingredients in a bowl.
Beat the egg and milk/cream together in another bowl.
I tend to prick my eggplant slices before I dip them in the egg and milk bowl.
Place on a cookie sheet lined with parchment paper. I just love King Arthur Flour pre cut half sheets parchment paper!
Bake at 350F for approximately 40 minutes. In 20 minutes, turn the slices over and place back in the oven for another 20 minutes or until done. I use the bake feature on my oven, as I find that convection does not brown as well.
They are now ready to enjoy!
They freeze very well. I tend to buy a large eggplant, and place the left over in a container and pop them in the freezer. It truly makes sense to make a large batch.
As for the left over bread coating ... I bag it and place it in the freezer for the next batch.
Time for dinner ... Enjoy!
Thanks for stopping by! Cheers!