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In reply to the discussion: Post a favorite easy recipe. [View all]NanceGreggs
(27,813 posts)Remove skin from eggplant, then cut into ¾ slices. Dredge slices in beaten egg, then in breadcrumbs. Sprinkle prepared slices with salt, pepper, oregano and/or any fave spices.
Place slices on baking sheet smeared with olive oil. Bake in oven at 360 degrees until eggplant slices are golden brown on bottom then flip them over until other side is browned as well.
Makes a great veggie side dish, or a cold snack right out of the fridge but also a fantastic sandwich! Add a slice of fresh tomato, some mozzerella, and serve on bread or a roll (my personal preference being a focaccia bun) then warm in oven or microwave until the cheese melts.
The first time I made this dish, I used two large eggplants. But given how fast they disappeared, I gradually worked up to using six or eight eggplants at a time and they still disappeared within twenty-four hours.