Recipes - Baked Breaded Eggplant

Preheat 350°F oven

Colander / Strainer
Large baking sheet
Medium shallow wide dish
Small mixing bowl

Ingredients:
Salt
1 medium eggplant, sliced 1/2" thick
1 1/2 cup Italian seasoned breadcrumbs
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp Old Bay spice mix
2 Tbsp cooking oil (grapeseed, olive, etc.) 1/2 cup tomato sauce (optional)
Shredded cheese (optional)

Directions:
Place the eggplant slices in a single layer around the inside of a colander/strainer.
Coat slices on both sides with salt.
Allow to stand for 20 minutes.
Rinse away all salt.
This step removes any bitterness from the eggplant skin and meat.

Coat the baking sheet evenly with cooking oil, dumping off any excess so a thin layer is formed.

Whip the egg until frothy in the small mixing bowl.

Blend all spices in the shallow dish until well mixed.

Dip eggplant slices into the egg so both sides are coated.
Dredge the egg-coated eggplant slices into the seasoned bread crumbs, coating both sides evenly.

Lay the coated eggplant slices onto the oiled baking sheet in a single layer without allowing the edges to touch or overlap.

Place the baking sheet into the oven.
Cook for 8-10 minutes until the bottom becomes brown and crisp.
Flip slices over.

At this point, top each eggplant slice with a dollop of tomato sauce and grated cheese (optional).

Continue cooking 8-10 minutes until both sides are crispy brown.

Remove from oven and serve.

Top the uncooked breaded eggplant rounds with a dollop of tomato sauce, mozzarella and Parmesan cheeses for a pseudo-eggplant Parmesan meal.

Eggplant may be fried in a pan on the stovetop or baked in the oven.

Many people say the eggplant must be peeled to get rid of the bitterness, but I have found this is unnecessary if you salt and rinse the sliced eggplant prior to breading and cooking it. The eggplant skin is one of my favorite parts!