Eggplant Recipe

Time1h

Serves4

Lightly Battered & Fried Eggplant Thinly Sliced, Then Baked

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Ingredients

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1
Prepare the Eggplant
Wash and slice the eggplants into thin rounds, about 1/4 inch thick. Sprinkle both sides with salt and let them sit for 30 minutes to draw out moisture. Rinse off the salt and pat dry with paper towels.
2
Set Up Breading Station
In three separate bowls, place the flour in the first bowl, whisk the eggs in the second bowl, and place the breadcrumbs mixed with black pepper and oregano in the third bowl.
3
Breading the Eggplant
Take each eggplant slice, dredge it in flour, dip it in the beaten eggs, and then coat it with the breadcrumb mixture. Place the breaded slices on a baking sheet.
4
Fry the Eggplant
In a large skillet, heat oil over medium-high heat. Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
5
Bake the Eggplant
Preheat the oven to 375°F (190°C). Arrange the fried eggplant slices on a baking sheet. Sprinkle the tops with grated Parmesan cheese. Bake for 15-20 minutes until the cheese is melted and golden.
6
Serve
Remove from the oven, allow to cool slightly, and serve warm as a delicious appetizer or side dish.