Here’s a tasty alternative to fried eggplant. Traditionally, we fry eggplant in olive oil before making parmesan, but my mom abandoned this practice a few years ago. Said she was too lazy to stand at the stove and fry each slice of eggplant (I think she just wanted to watch TV). Instead, she dips the sliced eggplant in flour, then egg, and finally, breadcrumbs. Once all the eggplant slices are coated, she puts them on a baking sheet and in the oven they go. This method uses less olive oil too.
Oven-Fried Eggplant Recipe
- 1 eggplant about 1 pound
- 4 tablespoons olive oil
- 1 cup flour
- 3 eggs beaten
- 1 cup prepared breadcrumbs
- ½ teaspoon salt
- Pepper to taste
Preheat oven to 350°F. Coat the bottom of a baking pan with 2 tablespoons of the olive oil.
Peel eggplant and slice into ¼-inch slices. Place in a colander, sprinkle with a little salt, and let stand for about 20 minutes. Rinse really well.
For the breading: mix the flour with ¼ teaspoon salt and a dash of pepper. Beat the eggs and add a dash of pepper and ¼ teaspoon salt. Coat each slice of eggplant with flour, dip into the egg mixture, then coat with the breadcrumbs. Place on prepared baking sheet. Bake for 20 minutes.