Ingredients
1 to 2 large eggplants
2 tablespoons olive oil
2 tablespoons olive liquid (from jar of olives)
1/2 cup italian seasoned bread crumbs
Cut eggplants into 1/2-inch thick slices (use mostly center pieces and there should be
approximately 8 slices). Cover the slices with cold water ; wait 15 to 20 minutes, then drain and
discard water . Pat eggplant dry with paper towels.
Spray a nonstick baking sheet or cookie sheet with cooking spray until slick. Combine olive oil
and liquid in a shallow dish and blend. Sprinkle the bread crumbs into another dish. Dip eggplant
slices first in the olive oil mixture then in the crumb mixture. Arrange in a single layer on the
baking sheet. Bake in a preheated 425° oven for 6 to 8 minutes.
Makes 6 servings
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