Simple Oven Roasted Eggplant
This is a great way to make your eggplant and use it throughout the week. It can be layered onto sandwiches, added to salads, used on pizza or eaten just plain, with or without sauce and cheese!
- 1 large eggplant, sliced into 1/4-inch thick rounds
- Sea salt, enough to “salt” the eggplant and to season the egg
- Extra virgin olive oil, for coating the pan & drizzling
- Panko or Plain breadcrumbs, about 2 1/2 cups (140 grams)
- 3 large eggs
- Salt, Freshly ground black pepper and Parmesan Cheese, to taste
Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray. Place the breadcrumbs in a shallow dish and season with salt, pepper and parmesan cheese to taste.
Add the eggs, salt and pepper to a deep bowl, and beat with a fork to combine.
Use a fork to dip the slice in the egg and lightly coat both sides, shaking off any excess egg. Dip the slice into the breadcrumbs on both sides using your fingers to brush some crumbs on top, and gently press the eggplant so the crumbs stick. Place the fully-coated slice on the prepared baking sheet.
Drizzle the slices very lightly with some olive oil and bake 20 to 25 minutes, turning halfway through, until golden on both sides.
Transfer the slices to a paper-towel lined plate for 1 to 2 minutes to absorb any excess oil. Serve hot, warm or even at room temperature. Leftovers may be stored in a covered container and heated in a 350F oven for 10 minutes.