Serve Breaded Eggplant on pasta, as a base for Tuscan Baked Eggplant Parmesan, or as a fabulous appetizer along with a warm marina dipping sauce.
There is a wide variety of eggplant in various shapes, colors and subtle taste variations. Experiment with different varieties to discover your favorite. Select an eggplant with a deep vivid color and fresh green stem. Like apples, the more moisture inside an eggplant the fresher it will be, so choose an eggplant that feels heavier that it looks. Avoid any obvious blemishes in the skin as they can be the beginning of rot.
Peal and slice the eggplant into quarter inch slices.
Eggplant can sometimes be bitter. To prevent this, lay the eggplant slices in a single layer and sprinkle with a generous amount of salt. I prefer kosher or sea salt. Allow the slices to sweat for at least 20-30 minutes.
After 20-30 minutes you will notice that moisture has developed on eggplant slices. Blot off the moisture and excess salt with a paper towel.
Place the breadcrumbs in one bowl and the egg in another. To decrease the mess, use one hand for dipping the eggplant into the egg and the other hand for breading it with the crumbs.
Press the egg coated eggplant gently but firmly into the breadcrumbs for an even breading.
Place the breaded eggplant onto a baking sheet and bake for 20-25 minutes in a 350 degree oven, until the eggplant is fork tender.
Recipe: Golden Baked Eggplant
2 Medium Sized Eggplant
3 Eggs + Splash of Water
Italian Bread Crumbs
Kosher or Seat Salt
Wash eggplant. Peal and slice into 1/4 inch slices.
Place the slices onto a cookie sheet and generously sprinkle with salt on both sides. Place a paper towel between the layers as you go. Sweat for 20-30 minutes to remove any bitterness from the eggplant.
Gently but firmly blot the excess moisture from the eggplant slices and wipe off the excess salt.
In a bowl combine eggs and a splash of wash. In a separate bowl pour in bread crumbs. Dip the eggplant slices into the egg mixture and then coat with the bread crumbs. Place in a single layer onto a cookie sheet and bake for 20-25 minutes in a 350 degree oven, until fork tender.
Serve with marinara dipping sauce.