Breaded Eggplant
Breaded Eggplant
Even though I love eggplant prepared in a lot of different ways, this dish is one of my favorites. I think it is because it reminds me of my parents. My mother used to make eggplant this way. My dad loved it- and he was not a big eggplant fan. I guess pretty much anything tastes better when breaded. She would top the eggplant with some cheese and sometimes with some marinara sauce.
I cut the eggplant in slices, but you could also cut them in strips and serve like French fries, if you prefer.
One of the problems with eggplant is about how much oil it will absorb when cooking. If you fry these slices in a skillet- they will soak up the oil like a sponge. I prefer to bake the eggplant, with a drizzle of oil. They come out crispy, but not greasy.
They make a nice side dish or even main dish. I topped mine with Asiago cheese, but a lot of other cheeses would be good, too. Mozzarella was what my mom used. I often use Parmesan cheese or a Pecorino Romano.
Breaded Eggplant
1 large eggplant or 2 medium
salt
1 egg
1/2 c. milk or half and half
pepper
1 T. Tuscan seasoning* recipe follows or use another blend of Italian herbs
1 t. garlic powder
about 1 cup of bread crumbs
1/2 c. oil
1/2 c. Asiago cheese, or more
Peel and slice eggplant. Place in a large bowl and sprinkle generously with salt. Let sit for 20 minutes. Drain, rinse and pat dry. Prepare egg wash by mixing the egg with the milk or half and half, pepper, a little more salt, Tuscan seasoning and garlic powder. Place in a shallow bowl. Place bread crumbs in another shallow bowl. Preheat oven to 400 degrees. One slice at a time, dip eggplant in egg wash, then in the bread crumbs, turning to coat evenly. Place on a baking sheet. Repeat with remaining eggplant. Drizzle with the oil and bake for about 25 minutes. Turn slices after 15 minutes and continue baking until eggplant slices are golden brown and tender. Sprinkle with cheese and return to oven for 5 minutes longer. Serve as is, or with a marinara sauce. Serves 3-4.
*Tuscan Seasoning
½ c. dried basil
½ c. dried oregano
½ c. dried marjoram
3 T. dried minced onion
2 T. dried minced garlic
2 T. dried rosemary
2 T. dried parsley
1 t. crushed red pepper
