1/2 cup Breadcrumbs
1/2 cup Parmesan, grated
1/2 teaspoon oregano
1/2 teaspoon basil
salt & pepper to taste
1 eggplant peeled & sliced into 1/2 inch slices
Sprinkle a teaspoon of salt over the eggplant and set in a colander to drain. Not much water comes out but it helps draw out the bitter flavor of the eggplant.
Set up a dredging station, I found bread-pans worked great for this.
In the first pan whisk one egg with a tablespoon of water. In the second pan combine Breadcrumbs, Parmesan, herbs and salt and pepper.
Dip eggplant slices into egg mix then into breadcrumb mix and place on parchment coated pans. Sorry, no picture of this step, way to hard to use a camera when your hands are covered in egg and breadcrumbs!
Bake at 375 for 20 minutes then flip and bake an additional 20 minutes.
Top slices of eggplant with your favorite marinara sauce and a slice of Parmesan cheese. Here is a couple slices already to go in my lunch box. Yummy!
I had this for lunch everyday this week and it was delish! Finally a successful eggplant recipe.