Crusty Coated Eggplant

1. 1

   Cut stems off eggplant and slice 1/2 to 5/8-inch thickness. In a bowl, beat in egg.

2. 2

   In second bowl, mix cracker crumbs, seasonings and 1/4 cup Parmesan cheese.

3. 3

   Spread butter in a 10 x 15-inch baking dish.

4. 4

   Dip each slice of eggplant in egg.

5. 5

   Drain briefly, then coat with cracker crumbs.

6. 6

   Arrange slices in single layer in pan.

7. 7

   Bake for 20 minutes, turning once, in a 425u00b0 oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.