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Eggplant: Crispy Eggplant Rounds

Source of Recipe

unknown


List of Ingredients

2 eggs
1 cup Italian style bread crumbs
1 pound eggplant
1 teaspoon olive oil


Recipe

Wash eggplant and remove ends. Slice in 1/2" thick rounds. Spread the olive oil on cookie sheet. Put breadcrumbs ( season as desired) in one bowl and eggs in another. Dip slices first n eggs, allowing excess to drip off back into bowl, and then dip into breadcrumbs, coating both sides well. Place on cookie sheet. Bake at 425ºF for about 15 minutes, turn and bake another 10 minutes until desired crispness. Serve with marinara sauce for dipping.