 eggplant |
| three parts panko bread crumbs |
| one part dried parmesan cheese |
| Italian seasoning (about 1 tablespoon per cup) |
| egg |
| water |
| olive oil |
Cut eggplant into 1/2 inch thick slices. Salt the slices on both sides and lay out on a large cookie sheet. Cover the eggplant slices with another cookie sheet and some heavy books. Let sit for 20 minutes. Preheat oven to 475. Mix bread crumbs, parmesan, and Italian seasoning in shallow dish. Prepare baking sheet by greasing with a thin layer of olive oil. Mix egg with one teaspoon cold water in a shallow dish. Give the slices a quick rinse in cold water and pat dry well with towels. Dip eggplant slices in egg, letting any excess drip, and dip in bread crumb mixture, pressing crumbs onto each side. Set on greased cookie sheet. Bake for 15 minutes, or until golden brown, then turn slices over and bake for an additional 5-10 minutes or until golden brown on the second side. Serve hot with ranch dip.
Adapted from http://www.injennieskitchen.com/2012/08/crispy-baked-eggplant/ and http://fountainavenuekitchen.com/crispy-baked-eggplant/
