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Wednesday, March 14, 2012

Eggplant Bake

1 tablespoon olive oil
2 eggs, lightly beaten
1 cup Italian seasoned dry bread crumbs
1 eggplant, sliced into 1/2 inch rounds*
salt to taste
1 medium onion, sliced
1-2 tomatoes (depending on the size and how much you like them), sliced
1 cup grated Parmesan cheese

*I sliced the eggplant then salted them on both sides and put them in a colander to soak/drain for 30 minutes. Then I rinsed them and patted them dry. This helps keep the eggplant - especially a larger one - from tasting bitter.

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.

Heat the oil in a skillet over medium heat. Place eggs and bread crumbs in two separate bowls. Dip eggplant slices in eggs, then in bread crumbs to coat. Fry coated eggplant in oil until just golden brown on both sides. Drain on paper towels; season with salt.

In the prepared baking dish, layer eggplant, onion, tomatoes and cheese. Bake for 30 minutes, or until cheese is melted and bubbly.

(This recipe is modified a bit from one found on

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