Breaded Eggplant (Oven-Baked)
Course:
Side Dish
Cuisine:
American
Keyword:
breaded eggplant oven baked
Servings: 4
Author: dieTTaste
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2
inch
medium eggplants* peeled and cut crosswise into 1/2" thick slices
-
1
cup
whole wheat breadcrumbs
-
1/4
cup
Parmesan cheese
-
1
large egg, slightly beaten
-
1
Tbsp
milk or water
-
Combine egg and milk in a shallow dish. Combine breadcrumbs and parmesan cheese in a second shallow dish.
-
Dip eggplant in egg mixture; dredge in breadcrumbs and parmesan mixture, pressing gently to adhere and shaking off excess. Place eggplant slices 1 inch apart on baking sheets coated with cooking spray.
-
Bake at 375° for 30 minutes or until golden, turning once after 15 minutes.
* To reduce the bitterness of eggplants, I usually cook them in salty water for about 2-3 minutes. Drain in colander, then press out the water with the palm of your hand.