Recipe: Oven-fried Eggplant

Country Style Boneless Chicken Tenders, Potatoes with milk gravy, Oven-fried Eggplant, Sliced Homegrown Tomatoes from Judy's Garden and Marshall's Old Fashioned Buttermilk Biscuits

Click here for the recipes for this meal.

A reader asked about the recipe for the Oven-fried Eggplant we made Saturday night. I thought I had included the recipe along with the recipes for Wayne's chicken tenders dinner. I even told Judy this morning at The Pig she could find the recipe here. My brain just doesn't work as well as it used to!! Here's the recipe and many thanks to the reader for asking about it!! I've also added the recipe to the post about this meal below!

Oven-fried Eggplant

Preheat oven to 425 degrees.

Slice a large eggplant into ½-inch rounds.

Put in a bowl and salt lightly.

Combine 1/2 cup milk and 1/2 cup of mayonnaise.

Dip the eggplant slices in this mixture and roll in bread crumbs.

Place eggplant on a baking sheet coated with cooking spray.

Bake for 12 minutes.

Turn eggplant over; and bake an additional 12 minutes or until golden.

I am going to try making using the recipe to make Eggplant Parmesan. For the bread crumb coating, I will use Italian-style bread crumbs or just add a bit of Italian seasonings to plain bread crumbs. I will also toss in about a 1/3 - 1/2 cup of Parmesan cheese. After baking as directed, I'll top it with warm pizza sauce and sprinkle with a bit of shredded Italian cheese blend.

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