Baked Eggplant

This recipe is originally from @nikifreeman but I have modified it slightly. I like my eggplant cut thicker and I used a 50:50 mixture of Italian breadcrumbs to parmesan cheese. I also melted provolone cheese over and garnished with basil leaves.
Baked Eggplant
This recipe is originally from @nikifreeman but I have modified it slightly. I like my eggplant cut thicker and I used a 50:50 mixture of Italian breadcrumbs to parmesan cheese. I also melted provolone cheese over and garnished with basil leaves.
Steps
- 1
Trim ends off eggplant and cut into 1/2-1” thick slices. I like it on the thicker side for a stronger eggplant taste. Lightly salt and let sit for 30 minutes. Preheat oven to 400°F.
- 2
In one bowl melt the butter. In a second bowl mix the breadcrumbs and grated cheese.
- 3
Line a baking pan with foil and spray with nonstick oil. Wipe eggplant with a paper towel to remove salt and moisture. Dip eggplant slices in the melted butter and then dredge through the breadcrumb mixture. Place on the baking pan.
- 4
Place pan in oven and cook for 15 minutes. Flip over eggplant and cook for 7 additional minutes. If desired you can place cheese over the eggplant after flipping.
- 5
Serve as a side or as eggplant parmesan.
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