Oven-Fried Eggplant
"Taken from "The Los Angeles Times California Cookbook" (1981)."
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 (907.18 g) eggplants
- 1 egg
- 14.79 ml oil
- 4.92 ml salt
- 1.23 ml black pepper
- 118.29 ml flour
- 118.29 ml seasoned bread crumbs
- 3 tomatoes, sliced
- 170.09 g mozzarella cheese, shredded
directions
- Cut eggplants into diagonal slices. Dredge in flour.
- Beat together egg, oil, salt, and pepper. Dip eggplant slices in egg mixture, then in seasoned breadcrumbs.
- Place in a baking pan sprayed with cooking spray and cover loosely with foil.
- Bake at 400 for 15 minutes.
- Unwrap, top each slice of eggplant with a slice of tomato, and sprinkle with shredded mozzarella.
- Return to oven and bake 10 minutes longer.
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Reviews
-
I bought an eggplant for my garden this year despite never having cooked eggplant before, and this recipe was my first attempt at cooking with eggplant. I omitted the tomato since my husband doesn't like them, but might put them on half of them for myself next time. My husband and I loved this recipe, and we will definitely use it again, either on it's own, or as a base to add a sauce to or layer with. -
This was really good. I had lots of tomatoes and eggplant from the garden, so this is just what I needed to use some up. I skipped the flour step, just dipped in the egg mixture and then breadcrumbs. I don't think they needed to be covered in foil, and I cooked them longer to get them crispier. Great flavor combination, definitely a keeper! -
These were wonderful! The only thing I did different was to peel the eggplant (personal preferance). Will definitely be making these again! -
This is super duper good! My son, the picky-eater, ate it. It was a hit at the Labor Day party. Going to make it again this weekend. Thanks for sharing.
RECIPE SUBMITTED BY
<p>My husband and I live in Cambridge MA with our dog Archie. <br /> <br />I used to be a mediocre cook, with little interest in cooking ... then I joined Weight Watchers in Oct. 2006. I finally realized that to maintain my weight, I needed to find lots of extremely yummy, healthy foods that I enjoyed eating -- and the best way to do that is to learn to cook, and to learn to enjoy cooking. This web site has been 95% responsible for getting me there! <br /> <br />As of Oct. 2007, I am a lifetime member of Weight Watchers, having lost 70 pounds and weighing less than I've ever weighed as an adult. I owe a lot of it to the recipes I've found here! <br /> <br />Re: rating recipes -- I only give out five and four stars, and very occasionally three stars. I don't see any point in giving lower scores; I can't be sure a recipe has turned out badly because of something I've done. Besides, even if I don't like it, the next person might -- and if they see a one-star review, they'll never bother to try it. So I review the ones I've loved, and don't say anything about the ones that didn't work for me. <br /> <br />Hooray for vegetables! <br /> <br />. <br /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg alt= /> <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /></p>
