Combine bread crumbs and grated parmesan cheese. Peel eggplant and cut into 3/4-inch thick slices. Dip eggplant slices in beaten egg and coat with the cheese/crumb mixture. Place on a sprayed cookie sheet and bake at 400* for 15-20 minutes.
1 egg, beaten
1/2 cup italian seasoned bread crumbs
2 tablespoons freshly grated parmesan
1 can broth
2 tablespoons flour
1/4 pound sliced button mushrooms
While eggplant is baking, make the mushroom sauce. Sprinkle flour into chicken broth, while stirring, until flour is mixed in well and not lumpy. Pour into a saucepan and add the sliced mushrooms. Simmer on medium heat, stirring, until broth thickens and mushrooms are heated through.
Serve the mushroom sauce in a gravy boat alongside the baked eggplant slices.
I had an eggplant, and some things in the larder. I made the egg wash and dipped the eggplant slices in egg, then bread crumbs with grated parm and fried in olive oil. Put them over a marinara in a gratin dish- mozzarella and parm over and baked. Yum. Would love to try it with the mushrooms - when I have some on hand!
Jean L, San Francisco CA
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