Oven Fried Eggplant

[fifi]

Oven Fried Eggplant

This is a recipe that my sister and I developed over the years. The original purpose was to get rid of all of those eggplants we grew. It has developed over time and this is the latest incarnation. The stuff is like potato chips and is guaranteed to dispose of excess eggplants.

• 1 Medium eggplant
  
• 1 Egg
  
• 1/4 c Cooking oil, olive or a neutral oil to your taste
  
• 2 c Or more, seasoned breadcrumbs
  

Heat the oven to 375F.

Peel and slice the eggplant in 1/4 inch or less slices. You can do full rounds or half rounds to your preference.

Vigorously whisk together the egg and oil. You can multiply this as needed.

Dip the eggplant slices in the egg/oil mixture and let drain.

In a shallow bowl, bread the eggplant slices, pressing down to adhere as much breadcrumbs as possible.

Lay out the eggplant slices on a sheet pan. (I have started using a sheet of the new non-stick foil on the sheet pan and we find that the crispness is enhanced.)

Bake for 15 to 20 minutes, turn, bake for another 15 to 20 minutes.

Serve hot.

Notes:

If the eggplant gets cold, it reheats beautifully, even the next day.

I have used this same method with squash with good success.

The breadcrumbs can be anything you wish. They should be well seasoned incuding salt. When I am lazy, I resort to Progresso.

I am not sure what other vegetables this will translate to. I think the egg oil mixture is the key to success.

Keywords: Appetizer, Side, Vegetarian, Easy, Vegetables

( RG1122 )