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

By JR - 166 words
created: - updated:
source - versions

Related articles
Homemade Ricotta Cheese - Oct 12, 2013
Making cultured yogurt - Oct 08, 2013
Simple dinner with some garden produce - May 19, 2016
Lexington-Style Red Slaw - Aug 20, 2013
Michael Symon's brown butter mashed potatoes - Jan 15, 2014
more >>

short url


A     A     A     A     A

© 2013-2017 JotHut - Online notebook

current date: Jun 23, 2017 - 9:48 p.m. EDT