❄ How To Make BREADED EGGPLANT (OVEN-BAKED)

This easy BREADED EGGPLANT (OVEN-BAKED) Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

2 medium eggplants, peeled and cut crosswise (I cut 1/4-1/2 inch wide) 1 tablespoon kosher salt (I use less about a teaspoon) 4 cups breadcrumbs (best from dense white bread, French bread, preferably NOT the kind from the can) 1 cup grated parmesan cheese 1 cup all-purpose flour 1 teaspoon ground pepper 4 large eggs, beaten 6 tablespoons vegetable oil (I've used olive, too)

DIRECTIONS

Start by draining the eggplant: layer sliced eggplant with gentle sprinkle of salt in a colander and place a plate or lid on top). The eggplant will leak out about 2 tbs. of moisture (about a half hour-sometimes I just do set it about 15 minutes and that seems to work, too). I lightly wipe excess salt off with damp paper towel. Heat oven to 425 degrees. Prepare cookie sheet/jelly roll pan with half the oil and heat in oven while dipping/breading the eggplant. Mix together flour and pepper and put in large Zip-lock bag. Mix Parmesan and bread crumbs and put in pie plate. Dipping process: Place about 10 slices at a time in flour and shake to coat lightly. Dip eggplant in beaten egg (I use a cereal bowl to dip). Dredge in bread crumb mixture. Line, without overlapping, eggplant onto cookie sheet. Bake for about 10-15 minutes until bottoms are lightly browned, and flip and finish cooking the other side. Repeat with remaining eggplant. Remove and cool on a wire rack.

by: Roxygirl in Colorado