Baked Breaded Eggplant

 This is one of my favorites during the summer, with all the fresh grown eggplant. Hubby and I just love breaded eggplant and baked is so crispy with out the grease. Also you can make Eggplant parm since it makes a lot. You can freeze and make another time. 


2-3 large Italian eggplant (peeled or unpeeled, up to you)
3 eggs, whisked in a large shallow bowl or dish
2-3 cups Italian seasoned breadcrumbs
1/4 cup of grated Parmesan cheese
salt and fresh ground pepper
PAM spray


Preheat oven to 375 degrees

Spray baking sheet with Pam

On your cutting board, cut off both ends of your eggplant. Using a sharp knife carefully slice your eggplant into 1/2″ slices.

Set up an assembly line: sliced eggplant, whisked eggs, shallow dish of seasoned breadcrumbs and sprayed baking sheet.

Dip your eggplant slice into the egg, removing any excess egg before dipping into breadcrumbs. Press eggplant slice into breadcrumbs on both sides until coated well. Place into baking sheet. Repeat until all slices are breaded.

At this time, spray each breaded eggplant slice with the Pam.

Bake in oven heated at 375 degrees for about 20 minutes. Flip each slice over and bake for another 15 minutes until eggplant slices are golden brown. Keep an eye on your eggplant, if some slices are thinner than others they may brown up quicker.

To store in freezer: Lay a freezer bag flat on counter and layer cooled baked eggplant slices alongside each other (slightly overlapping) in the bag. I try to find a flat surface in the freezer to store them until they are frozen. Once they are frozen flat they are easier to store.

To serve from freezer: You can defrost ahead of time if you like, or take straight from freezer and warm up in 350 degree oven or toaster oven. 

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