Breaded Eggplant (Oven-Baked)

1. 1

   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).

2. 2

   I lightly wipe excess salt off with damp paper towel.

3. 3

   Heat oven to 425 degrees. Prepare cookie sheet/jelly roll pan with half the oil and heat in oven while dipping/breading the eggplant.

4. 4

   Mix together flour and pepper and put in large Zip-lock bag.

5. 5

   Mix Parmesan and bread crumbs and put in pie plate.

6. 6

   Dipping process:

7. 7

   Place about 10 slices at a time in flour and shake to coat lightly.

8. 8

   Dip eggplant in beaten egg (I use a cereal bowl to dip).

9. 9

   Dredge in bread crumb mixture.

10. 10

    Line, without overlapping, eggplant onto cookie sheet.

11. 11

    Bake for about 10-15 minutes until bottoms are lightly browned, and flip and finish cooking the other side.

12. 12

    Repeat with remaining eggplant.

13. 13

    Remove and cool on a wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.