Baked eggplant

I don't do this often enough.

Last Saturday, Oct 12, 2013, we bought eggplant at the downtown Toledo Farmers Market. I also used the skinny eggplant that we grow in our garden for a meal on Oct 14, 2013.

Nothing fancy. I'm sure a better way exists, but this was tasty.

• sliced eggplant into 1/4-inch to 1/2-inch disks.
• two eggs and a little bit of whipping cream mixed in a bowl.
• drenched eggplant slices in egg wash.
• dragged eggplant through seasoned bread crumbs.
• placed eggplant onto parchment paper-covered baking sheets.
• preheated oven.
• baked at 400 degrees F for 20 to 25 minutes total.
  • after first 10 minutes, flipped the eggplant disks over.
  • the thicker disks take about 25 minutes to bake, otherwise they are tougher and chewier after only 20 minutes.
• after baking, cool on rack briefly.
• plated eggplant disks.
• topped eggplant with my wife's homemade ricotta cheese.
• on top of the ricotta, placed slices of tomato from our garden.

Scrump.

#food - #recipe - #blog_jr