Description
This easy-to-prepare eggplant appetizer tastes great and can be made a little bit ahead of time. It goes especially well with roasted pork tenderloin and pasta. My girlfriend loved it–what more can I ask for?!!!!!!!
Ingredients
- 1 tablespoon olive oil
- ⅓ large eggplant
- 1 egg
- 1 tablespoon water
- 1 cup dry bread crumbs
- 1 tomato, chopped
- ¼ cup grated Parmesan cheese
- ¼ cup Italian-style salad dressing
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil.
- Slice the eggplant into 8 round slices
- each 1/4 to 1/2 inch thick. Trim the skin
- maintaining the round shape of the slices. In a small bowl
- whip together the egg and water. Place the breadcrumbs in a separate small bowl.
- Dip the eggplant slices one at a time into the egg and water mixture
- then into the breadcrumbs. One by one
- place the coated slices in a single layer on the prepared baking sheet or pizza pan. Top the slices with equal amounts of tomato
- Parmesan cheese and Italian-style salad dressing.
- Bake in the preheated oven approximately 15 minutes. Change oven setting to broil
- and continue cooking 3 to 5 minutes. Check the slices frequently while broiling to avoid burning.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 8