Ingredients
2 large eggs
1/2 cup fine dry bread crumbs OR yellow corn meal
1 teaspoon dry oregano
1/4 cup grated Parmesan cheese
2 Tablespoons olive oil
1 large eggplant, peeled and cut crosswise into 1/2-inch thick slices
Directions
1 Preheat oven to 425 degrees.
2 In a shallow bowel, lightly beat eggs.
3 In another shallow bowel, mix crumbs, oregano, and cheese.
4 Spread oil on two 10x15-inch rimmed baking sheets.
5 Dip each eggplant slice in eggs and drain briefly; then coat with crumb mixture and shake off excess.
6 Place on baking sheets in a single layer.
7 Bake, uncovered, turning eggplant once, for 25 minutes or until slices are browned and very soft when pressed.
MAKES 4 servings
2 large eggs
1/2 cup fine dry bread crumbs OR yellow corn meal
1 teaspoon dry oregano
1/4 cup grated Parmesan cheese
2 Tablespoons olive oil
1 large eggplant, peeled and cut crosswise into 1/2-inch thick slices
Directions
1 Preheat oven to 425 degrees.
2 In a shallow bowel, lightly beat eggs.
3 In another shallow bowel, mix crumbs, oregano, and cheese.
4 Spread oil on two 10x15-inch rimmed baking sheets.
5 Dip each eggplant slice in eggs and drain briefly; then coat with crumb mixture and shake off excess.
6 Place on baking sheets in a single layer.
7 Bake, uncovered, turning eggplant once, for 25 minutes or until slices are browned and very soft when pressed.
MAKES 4 servings