Eggplant -- Easy, Good and Tasty recipe

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Ingredients

1 tablespoon olive oil
⅓ large eggplant
1 egg
1 tablespoon water
1 cup dry bread crumbs
1 tomato, chopped
¼ cup grated Parmesan cheese
¼ cup Italian-style salad dressing

Nutrition Info

116.7 calories
carbohydrate: 12.3 g
cholesterol: 25.5 mg
fat: 5.9 g
fiber: 1.4 g
protein: 3.9 g
saturatedFat: 1.4 g
servingSize: -
sodium: 268.5 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil.

  2. Slice the eggplant into 8 round slices, each 1/4 to 1/2 inch thick. Trim the skin, maintaining the round shape of the slices. In a small bowl, whip together the egg and water. Place the breadcrumbs in a separate small bowl.

  3. 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 or pizza pan. Top the slices with equal amounts of tomato, Parmesan cheese and Italian-style salad dressing.

  4. Bake in the preheated oven approximately 15 minutes. Change oven setting to broil, and continue cooking 3 to 5 minutes. Check the slices frequently while broiling to avoid burning.

Recipe Yield

8 slices

Recipe Note

This easy-to-prepare eggplant appetizer tastes great and can be made a little bit ahead of time. It goes especially well with roasted pork tenderloin and pasta. My girlfriend loved it--what more can I ask for?!!!!!!!

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