Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
Oven-Baked Breaded Eggplant
I serve this at room temperature on an antipasto tray. You can also serve it as Eggplant Parmesan by adding a bit of sauce and a slice of mozzarella to the top of each and baking until the cheese melts. I skip frying this in oil to save a few calories and because I’m too lazy to stand over a hot stove frying eggplant. This is a real family recipe. There are no exact measurements. It all depends on the size of the eggplant and the size of the crowd you’re feeding. Even eggplant-haters will like eggplant prepared this way.
Ingredients
At a glance
Cuisine
Difficulty Level
Tidings Eats
Serves
about 6 as an appetizer, 4 as Melanzane Parmigiana (Eggplant Parmesan)
1 eggplant, sliced
flour, seasoned with salt and pepper to taste
1 or 2 eggs, mixed with a bit of milk
Italian-seasoned dry bread crumbs, with a good shake of garlic powder added
extra virgin olive oil
Method/Steps
Preheat oven to 400˚F.
Dip eggplant slices in flour, then in eggs and finally in the bread crumbs. Arrange on a baking tray that has been coated with cooking spray. Drizzle each slice with a bit of olive oil.
Bake about 20 to 30 minutes or until eggplant is soft inside and crusty browned outside. If making Eggplant Parmesan, spread a spoonful of warmed spaghetti sauce on top of each slice. Add mozzarella cheese. Bake about one minute or until cheese is melted.
Wine and Spirits Match
As an appetizer, the eggplant would go well with a Rosé or a Pinot Noir. If serving Eggplant Parmesan, try an Italian Primitivo or California Zinfandel.