Crispy Baked Eggplant

2 Large Eggs
1/2 cup fine dry bread crumbs or yellow cornmeal
1 teaspoon dry oregano
1/4 cup freshly grated parmesan cheese
2 TBS olive oil
1 large eggplant, peeled (if desired) and cut crosswise into 1/2 inch thick slices

Prep time: about 15 min
Baking time: about 25 min

In a shallow bowl, lightly beat eggs. In another shallow bowl, mix crumbs, oregano and cheese.

Spread oil on two 10 by 15 inch rimmed baking sheets. Dip each eggplant slice in egs and drain briefly; then coat with crumb mixture and shake off excess. Place on baking sheets.

Bake uncovered, in a 425F oven, turning once, until slices are browned and very soft when pressed (about 25 minutes). Transfer to a warm platter or plates.

Serves 4 to 6

Comments

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