Oven Baked Breaded Eggplant
 Source: Madlein Milla Ferlita (and Nannie Ferlita)
(Serving size varies)


1  whole  eggplant (sliced ¼-inch thick) 
1  cup seasoned Italian breadcrumbs
½ cup Romano cheese (grated)
½ teasp garlic powder
½ teasp Oregano
2  eggs
salt and pepper (to taste)
Olive oil
Pam (cooking spray)


Prepare baking pan with cooking spray and set aside.  Combine all dry ingredients into shallow bowl and reserve for coating eggplant .  Wash and cut-up eggplant slices to desired thickness.  Dip eggplant slices into a egg wash.  Transfer eggplant to breadcrumb mixture and coat both sides before placing on a baking pan.

Drizzle breaded eggplant with olive oil and bake at 375 degrees for about 12  to 15 minutes (about half of cooking time) and turn eggplant slices and cook for an additional 12 to 15 minutes or until golden brown (if eggplant is too dry drizzle with additional olive oil).

Serve warm.


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Most recent revision  1018Mar 2003