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  • Easy Eggplant AntiPasto

    1 vote
    Easy Eggplant AntiPasto
    Prep: 30 min Cook: 15 min Servings: 4
    by Dennis Biancuzzo
    6 recipes
    >

    Ingredients

    • 1 tablespoon olive oil
    • 1/3 large eggplant
    • 1 egg
    • 1 tablespoon water
    • 1 cup dry bread crumbs
    • 1 tomato, chopped
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup Italian-style salad dressing

    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.

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