2 RECIPES FOR EGGPLANT

‎2 RECIPES FOR EGGPLANT:

BAKED PARMESAN EGGPLANT

INGREDIENTS:

1 eggplant, peeled and thinly sliced
1 egg, beaten
1 1/3 cups Italian seasoned bread crumbs
2-3 cups spaghetti sauce, divided
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

DIRECTIONS:

Preheat oven to 350 degrees F.

Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

In a 8x8 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat layer with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

Bake in preheated oven for 35 minutes, or until golden brown.

EGGPLANT CHIPS:

INGREDIENTS:

1 cup flour
1 cup breadcrumbs
1/2 cup cornmeal
1 tsp salt
1 tsp pepper

DIRECTIONS:

Combine the following: flour, breadcrumbs, and cornmeal. Mix in the salt and pepper.

Quarter the eggplant after cutting off the top. Slice each quarter into 1/4 inch thick pieces.

Dip each piece in milk and toss in a bowl containing your flour/crumbs/cornmeal mixture.

Remove each piece and deep fry them at 350 degrees F for 30 seconds to 1 minute, depending on how thick your pieces are.

Salt lightly if desired.

Let dry but keep warm for about 2 minutes. Serve with ranch if desired. Enjoy!