Tuesday, August 3, 2010

Super Simple Eggplant

I have never cooked eggplant before nor had I had much experience eating it. I decided to be brave and conquer this interesting purple veggie. It came out absolutely wonderful! I couldn't get enough of it. My husband and my 3 year old enjoyed it as well. Perfect as a side dish or for a special appetizer for a party!


1 eggplant, sliced into 1/2"- 1" circles
1 egg
1 TBSP water
1/2 cup panko bread crumbs
1/2 cup reg. bread crumbs
1 tomato, diced
1 onion, chopped
olive oil
garlic powder, to taste
salt & pepper, to taste
shredded parmesan cheese
balsamic vinegrette or Italian dressing

Preheat oven to 375.  Spray a cookie sheet & set aside. 
Scramble egg & water together in a bowl. Mix bread crumbs and put in another bowl. Drudge eggplant slices in egg mixture and then bread crumbs. Place on prepared cookie sheet.
Place onions in a pan with oil, garlic powder, salt and pepper. Cook onions until slightly translucent, enough to take the bite out of them.  Mix with tomatoes.  Top the eggplant slices with tomato-onion mixture. Drizzle with dressing and top with parmesan cheese.
Bake at 375 for 30 minutes. During the last 10 minutes, turn on the broiler to crisp the cheese!

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