Baked Eggplant

fenway
fenway @Fenway

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.

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Ingredients

25 minutes
2 -3 servings
  1. 1large eggplant
  2. 6 Tbspbutter
  3. 1/3 cupItalian breadcrumbs
  4. 1/3 cupgrated parmesan or Romano cheese
  5. 3 slicesprovolone (or other cheese)-optional
  6. Basil leaves for garnish

Cooking Instructions

25 minutes
  1. 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. 2

    In one bowl melt the butter. In a second bowl mix the breadcrumbs and grated cheese.

  3. 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. 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. 5

    Serve as a side or as eggplant parmesan.

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fenway
fenway @Fenway
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“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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