Crusty Baked Eggplant

1. 1

   Peel eggplant if you wish; cut into 1/2-inch slices.

2. 2

   Sprinkle salt on both sides of slices.

3. 3

   Let stand for 30 minutes; rinse with water and pat dry.

4. 4

   In a pie pan, beat egg slightly.

5. 5

   In another pan, combine cheese, bread crumbs and parsley.

6. 6

   Dust each eggplant slice with flour, dip in egg to coat all over and dredge in crumb mixture.

7. 7

   Brush butter over bottom of a shallow-rimmed baking pan. Arrange eggplant slices in butter in a single layer.

8. 8

   Bake, uncovered, in a 400u00b0 oven for 25 minutes, turning once to brown both sides.

* Per serving · 4 servings · Values may vary.

No additional tips available.