You can use these as a side dish for pasta, in a sandwich, as eggplant parmesan or for Eggplant Sorrento . A single eggplant makes a lot of pieces, so we freeze them to use whenever we want.
Ingredients:
- 1 Eggplant, peeled and sliced into 1/2 inch slices
- 1/2 Cup flour
- 1/2 Cup egg beaters (or 3 eggs beaten with a little water)
- 1/2 to 1 Cup of seasoned bread crumbs
- Vegetable spray
Directions: Preheat oven to 375° F
Setup a dredging station with flour in the first bowl, egg beaters in the next, then the bread crumbs. Liberally spray a cookie sheet with the vegetable spray. Dip the eggplant slices into the flour, egg, them press into the bread crumbs. Lay out on the cookie sheet. Spray the tops with a little more vegetable spray.
Bake for 20-25 minutes until golden brown.
Here we’ve used it in Eggplant Sorrento stuffed with some Ricotta and topped with Parmesan cheese.
