Crusty eggplant
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Eggplant |
| ½ | cup | Bread crumbs |
| ½ | cup | Parmesan cheese |
| ¼ | cup | Parsley, chopped |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Flour |
| 2 | Eggs | |
| ¼ | cup | Oleo or half oil |
Directions
Peel eggplants and slice into ½ inch slices. Sprinkle both sides with salt and allow moisture to come out. 1 hour, Rinse and pat dry. Combine bread crumbs, parsley, cheese, salt and pepper. Dust egg plant in flour; dip in egg to coat all over; dredge with crumb mix. In jelly roll pan, melt oleo and arrange slices kn the pan. Bake uncovered at 400' for 25 minutes, turning once.
Sent to me by "Jack C. Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.
By CWBJ78A NANCY BERRY Time: 1:52 PM on Apr 23, 1997