Recipe by RedVinoGirl
I got the base idea for this recipe from AllRecipes. I found that when made as the recipe stated, it really received mixed reviews. I started my tweaking process and my end result are these! I've been told many times these are more than restaurant quality. I serve these as a side dish to my Italian main courses. My husband and kids adore these! Hope you love them too.
Top Review by dink's sandy
well i love eggplant and i was hopeful that i found a healthier alternative to my pan fried version but this wasn't it for me. i followed directions exactly and it was just too bread crumby? didn't really taste the eggplant itself and the tomatoes didn't add nything either so i'll keep looking thanx anyway
- 1 tablespoon olive oil
- 1 medium eggplant
- 1 egg
- 1 tablespoon water
- 1 cup dry breadcrumbs
- 3⁄4 cup fresh parmesan cheese
- 1 teaspoon garlic powder (I use Garli Garni!)
- 1⁄2 teaspoon crushed red pepper flakes (I use lots more)
- 4 tomatoes, sliced (slice as many as needed to cover your eggplant slices)
- 1⁄4 cup Italian salad dressing (I only like Ken's Steak House Lite Northern Italian with Basil & Romano on this one)
Directions See How It's Made
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil.
- Peel the eggplant.
- Slice the eggplant into round slices, each 1/4 to 1/2 inch thick.
- Slice the tomatoes and drizzle the dressing over all of them so nicely coated. You may need more dressing depending on how much tomato and eggplant you make. I probably use closer to 1/2 cup for mine. Set aside.
- In a small bowl, whip together the egg and water.
- Place the breadcrumbs in a separate small bowl and combine with parmesan cheese, garlic powder and crushed red peppers.
- 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.
- Bake the eggplant for about 12 minutes on the first side. Using a spatula, flip the eggplant over and top the slices with the tomato's covered in dressing.
- Sprinkle a bit more parmesan cheese if you like.
- Bake the eggplant on the 2nd side for 10-12 more minutes or until desired doneness.