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Crispy Baked Eggplant



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Crispy Baked Eggplant

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Preheat oven to 375 deg F. Lightly oil a baking tray. (I used a nonstick
teflon baking insert - so I didn't use any oil.)

Slice the eggplant very thin (no more then 1/4"). If using Japanese
eggplant omit the salting. Salt slices and let stand 10 minutes. Pat dry
with paper towels.

Place milk in 1 bowl, combine bread crumbs and herbs in another.

Dip eggplant slices in milk, dredge in crumbs and arrange on tray.

Bake 20 - 30 minutes until eggplant is crisp on outside and tender on
inside (test with fork).

To Serve: Place several slices of eggplant on each plate and spoon sauce
(of your choice) on top. Sprinkle with paprika and minced fresh parsley.

This was very good...but you have to be ready to sit right down and eat
them...I don't think they will re-heat well.

Ingredients:

Oil; For Baking Tray
1 lg Japanese Eggplant; Abt 1 1/2
-Lbs Total
1/2 c Nonfat Milk; Or 1% Low Fat
1 c Fine Dry Breadcrumbs
1 ts Dried Basil
1 ts Dried Dill
1/4 ts Dried Thyme
Paprika; For Garnish
Minced Fresh Parsley; For
-Garnish

Serves:

4 Servings

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