This recipe is courtesy of Ryan's Grandmother and it is very good. There's a little bit of prep work, but it is definitely worth it. Ryan and I like to have these with spaghetti or linguine with tomato sauce made with a can of diced tomatoes, garlic, olive oil, and fresh basil, you can add a little bit of dry white wine too if you like.
Preheat the oven to 450.
Skin the eggplant and slice 1/4 inch thick round tablets. Salt each side of the eggplant and layer in a large bowl. Once done slicing, fill the bowl with water and place a plate on top of the eggplant to hold it down. Soak for 10 minutes.
Drain eggplant, then pat it dry with paper towels.
Prepare 2 bowls. One with 2 eggs and grated Parmesan cheese (whisked together) and another bowl with Italian Herb breadcrumbs.
Pour a thin layer of olive oil on a cookie sheet.
Now dip the eggplant in the egg first and then in the breadcrumbs. Then place it on the cookie sheet.
Bake for about 15 minutes then flip the eggplant and bake for about 15 minutes more. This part really depends on your oven, ours is old and tends to take longer. Just start checking it after 10-12 minutes. Once the side down is golden brown, flip it.
bom apetite!
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