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Preheat 350°F oven
Colander
Shallow dish for dredging
Shallow dish for dipping
Skillet
Baking sheet
Ingredients:
1 medium-sized eggplant
1 egg
2 Tbsp water
2 Tbsp olive or grapeseed oil
1 cup Italian seasoned bread crumbs
1 cup tomato sauce
Shredded cheese (mozzarella preferred)
Directions:
Slice eggplant into circles with the skin on.
Place eggplant slices in colander, coat with salt, and allow to stand for 20 minutes.
Rinse all salt off eggplant slices and place on paper towels to dry.
Whip together egg and water until frothy.
Heat oil in skillet on medium high heat.
Dip eggplant slices into egg mix, coating the slice completely.
Dredge the coated eggplant slice in the seasoned bread crumbs, thoroughly coating both sides.
Place the slices into the skillet leaving space so the edges of the slices do not touch or overlap.
Cook slices, flipping once, until both sides are crisp and the eggplant is cooked.
Lay cooked slices in a single layer on the baking sheet without the edges of the slices touching or overlapping.
Place one dollop of tomato sauce onto each slice, spreading the sauce around to the edges but not over the sides.
Sprinkle each slice with shredded cheese.
When the baking sheet is completely full of slices in a single layer, place the baking sheet into the oven.
Bake at 350F degrees until cheese melts and begins to bubble, about 7-12 minutes.
Remove from oven and serve.
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Try zucchini slices instead of eggplant!
Experiment with different sauces and cheese blends! We enjoyed a blend with ricotta, mozzarella, mild cheddar, and provolone.
Add a slice of pepperoni or roasted hot peppers for a spicy kick.
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