Crusty Eggplant

1. 1

   Peel eggplant, if you wish.

2. 2

   Cut in 1/2-inch slices.

3. 3

   In shallow pan, beat eggs slightly.

4. 4

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

5. 5

   Dust each eggplant slice with flour.

6. 6

   Dip in eggs to coat all over and dredge in crumb mixture, shaking off excess.

7. 7

   Pour 2 tablespoons of butter in each of 2 jelly roll pans; tip to coat evenly.

8. 8

   Arrange eggplant slices in butter.

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.