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
Grilled ribeye steaks - Aug 20, 2013
Cooking a rib roast - Dec 25, 2015
Naturally leavened sourdough bread - Jun 02, 2016
Poilane-style punition sugar-butter cookie recipe - Sep 05, 2013
Making buckwheat pancakes from Hodgson Mill mix - Jun 01, 2014
more >>

short url


A     A     A     A     A

© 2013-2017 JotHut - Online notebook

current date: Oct 15, 2018 - 12:11 p.m. EDT