Breaded Eggplant (Oven-Baked)

Adapted from Cook's Illustrated, this baked eggplant is superb, versatile, and lower-fat than the traditional fried. It's thrice-dipped: flour, eggs, and bread crumbs. I feel like I have a "gold mine" when I have a batch in the 'fridge! It makes great veggie sandwiches, eggplant Parmesan and a great filler for egg and pasta dishes.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2  medium eggplants, peeled and cut crosswise (I cut 1/4-1/2 inch wide)
• 1  tablespoon kosher salt (I use less about a teaspoon)
• 4  cups  breadcrumbs (best from dense white bread, French bread, preferably NOT the kind from the can)
• 1  cup  grated parmesan cheese
• 1  cup all-purpose flour
• 1  teaspoon ground pepper
• 4  large eggs, beaten
• 6  tablespoons  vegetable oil (I've used olive, too)

Directions

1. Start by draining the eggplant: layer sliced eggplant with gentle sprinkle of salt in a colander and place a plate or lid on top). The eggplant will leak out about 2 tbs. of moisture (about a half hour-sometimes I just do set it about 15 minutes and that seems to work, too).
2. I lightly wipe excess salt off with damp paper towel.
3. Heat oven to 425 degrees. Prepare cookie sheet/jelly roll pan with half the oil and heat in oven while dipping/breading the eggplant.
4. Mix together flour and pepper and put in large Zip-lock bag.
5. Mix Parmesan and bread crumbs and put in pie plate.
6. Dipping process:
7. Place about 10 slices at a time in flour and shake to coat lightly.
8. Dip eggplant in beaten egg (I use a cereal bowl to dip).
9. Dredge in bread crumb mixture.
10. Line, without overlapping, eggplant onto cookie sheet.
11. Bake for about 10-15 minutes until bottoms are lightly browned, and flip and finish cooking the other side.
12. Repeat with remaining eggplant.
13. Remove and cool on a wire rack.