I love eggplant. In fact, it might just be my favorite vegetable. Although, I don't order it when I go out to eat because every time I...
I love eggplant. In fact, it might just be my favorite vegetable. Although, I don't order it when I go out to eat because every time I have gotten it at a restaurant it is just so saturated with oil, and it's usually disgusting. Who wants to eat an oily, spongy mess?? Actually, the truth of the matter is I don't really care for fried foods period. One time I tried making general chicken at home, and by the time I was done frying up all the little chicken pieces I was so
grossed out I barely ate any of it. Maybe it's just that I don't care for frying foods at home....I don't know, but I do know that I don't like fried eggplant!
When I finally decided to cook up some eggplant at home I made up my
mind right away that I wasn't going to fry it. I knew I could bake it and that it would turn out way more appetizing. I am so glad that I attempted to bake it because it really is soooo much better this way! I do believe I have become an eggplant snob....I pretty much only eat it when I make it. If the only time you've eaten eggplant is when you've gone out to eat, I am pleading with you to give it another chance and try making it at home. Once you do I bet you will love it! Maybe not as much as I do, but you get the point .
HOW TO MAKE:
1 very large eggplant, or 2 smaller ones
1 large egg
2-3 cups (start with 2 and add more if needed) of seasoned breadcrumbs
Olive oil
Garlic Salt to taste
Preheat oven to 375. Line 2 baking sheets with aluminum foil and coat each pan with olive oil (it’s easier if you spread it around with your fingers). Peel and slice eggplant about a ¼ inch thick. In a small bowl whisk together the egg with about a tablespoon or two of water. Pour 2 cups of seasoned bread crumbs on a plate and set aside.
Dip each piece of eggplant in the egg mixture and then dredge in the bread crumbs and set onto the baking sheets. Once you’ve finished this process you will need to drizzle a little olive oil on top of each piece of eggplant. Place in oven and cook for about a ½ hour, turning each slice of eggplant after 15 minutes. When it's done it should be a nice golden brown, so increase your cooking time if need be. When it comes out of the oven I sprinkle a little garlic salt over all of them. Serve hot or cold, either way it's yummy! Serves 4.
