Cooking Eggplant

1 med eggplant,  peeled and sliced into 1/2 inch round slices


1 part breadcrumbs—–I used those “store bought” Italian crumbs, mixed with 1/3 part parm cheese and less than 1/3 part flour (whole wheat is fine)

1 egg, beaten with a little milk

Arrange the eggplant slices on a baking sheet and sprinkle generously all over with the salt. Set aside to let the bitter juices weep (am I really saying that?!?!?!?) from the eggplant—-about 1 hour.
Rinse the eggplant under cold running water. Blot with paper towels.

Dip the eggplant slices in the egg/milk mixture. Dredge in the breadcrumb mixture.  Put on a broiling platter.

Drizzle with about 2 TBS of butter.

Bake 30 minutes at 450 and enjoy.

I would do this with green tomatoes, zuchinni, etc.

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