Eggplant lovers enjoy this vegetable as a side to any dish. Baked, rather than fried, the eggplant absorbs less oil and seems a bit more meaty as a result. We freeze these crusty rounds to use as the foundation of a couple of main dishes — at least we freeze what does not get gobbled up as a side dish.
Below are suggested proportions. Try these proportions once. You may want more or less oil, more or less of the crumb mixture. You may want the eggplant sliced a bit thicker. Find what fits your own tastes
Breaded Eggplant Ingredients
- 1 large purple eggplant
- 3 crushed cloves of garlic
- 1/2 cup light olive oil (or your favorite heat-stable oil)
- 1/2 teaspoon salt
- 1 1/2 cups bread crumbs
- 1 cup finely grated Romano or Parmesan cheese
Breaded Eggplant Steps
- Wash and dry the eggplant.
- Remove both ends and slice the eggplant into 1/2 inch discs and place in a large container.
- Mix the oil, garlic and salt. Drizzle over the eggplant and toss quickly. Get the oil as well distributed as possible.
- Lightly oil a cookie sheet with sides.
- Preheat the oven to 375 degrees.
- Mix the bread crumbs and grated cheese on a large plate.
- Press an eggplant disc into the crumb mixture. Press on both sides. If the crumbs seem thin, press again.
- Place the coated disc on the oiled baking sheet.
- Repeat with all the discs.
- Sprinkle a little extra crumbs on the tops of the eggplant before popping them into the oven.
- Bake for about 15 minutes and then carefully flip them over.
- Bake for about another 15 minutes. Cooking time will vary based on the thickness of your slices and your altitude. Test the eggplant with the tip of a sharp knife. There should be no resistance if the eggplant is completely cooked.