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Monday, June 3, 2013

Oven fried eggplant topped with mozzarella and Parmesan cheese

This eggplant is just about the only way I will eat it, crunchy, and delicious with fresh basil marinara sauce.

1 eggplant peeled and sliced into 1/4 in thick circles
1-1/2 cups AP flour
1-1/2 cups panko bread crumbs
2 eggs, beaten
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Extra virgin olive oil

1. Preheat oven to 425F and line a sheet pan with aluminum foil,  set aside.

2. Arrange flour, panko, and eggs in three separate bowls and season flour with garlic, onion, salt and pepper.

3. Now take one piece of eggplant at a time coating it with flour first, then with egg ensuring even coating, and then panko, pressing the panko to the eggplant for a nice crunchy layer. Now do the same with all eggplant pieces.

4. Arrange eggplant on the sheet pan and drizzle with extra virgin olive oil and bake in the oven for 10-15 minutes, until panko is golden brown.

5. Remove from oven and top with mozzarella and Parmesan, crank oven up to the broil setting and return eggplant to oven on the top rack, once cheese is brown and bubbly remove from oven and serve with marinara sauce.


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