“Large eggplants tend to be biter
and seedy.”
1 medium
eggplant
Olive oil
Salt and fresh ground pepper
Seasoned Italian bread crumbs
Parmesan cheese
Preheat oven to
375-degrees. Choose a medium size
eggplant that is elongated. Do not
peel! The skin keeps the moisture within
during baking. Cut horizontally into
1-inch slices. Soak in a salt-water
solution* for 15 minutes. Rinse under
cold running water and pat dry with paper towels. Coat a baking sheet with a spray of Canola
oil. Brush slices with olive oil and
lightly salt and pepper on both sides. Space
1-inch apart on a baking sheet. Bake for
10 minutes. Turn eggplant slices and
lightly sprinkle on bread crumbs and Parmesan cheese. Finish baking for another 10 minutes or until
tender.
Yield: 6-8 slices.
*1 teaspoon salt
stirred into a quart of cold water.
Sarah Carolyn Hardimon, M. S. www.recipeladie.com