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 TBSP water
1/2 cup panko bread crumbs
1/2 cup reg. bread crumbs
1 tomato, diced
1 onion, chopped
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!