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Eggplant -- Easy, Good and Tasty

By: LOTTING123

"This easy-to-prepare eggplant appetizer tastes great and can be made a little bit ahead of time. It goes especially well with roasted pork tenderloin and pasta. My girlfriend loved it--what more can I ask for?!!!!!!!"

Rate/Review | Read Reviews (150)

What to Drink?
	Rose
	Smirnoff Lemon Drop Martini

Prep Time:
5 Min

Cook Time:
30 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 slices

Ingredients

1 tablespoon olive oil
1/3 large eggplant
1 egg
1 tablespoon water
1 cup dry bread crumbs
1 tomato, chopped
1/4 cup grated Parmesan cheese
1/4 cup Italian-style salad dressing

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil.
Slice the eggplant into 8 round slices, each 1/4 to 1/2 inch thick. Trim the skin, maintaining the round shape of the slices. In a small bowl, whip together the egg and water. Place the breadcrumbs in a separate small bowl.
Dip the eggplant slices one at a time into the egg and water mixture, then into the breadcrumbs. One by one, place the coated slices in a single layer on the prepared baking sheet or pizza pan. Top the slices with equal amounts of tomato, Parmesan cheese and Italian-style salad dressing.
Bake in the preheated oven approximately 15 minutes. Change oven setting to broil, and continue cooking 3 to 5 minutes. Check the slices frequently while broiling to avoid burning.