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Baked Eggplant




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Servings: 50

Notes: Seasonings for eggplant: basil, garlic, marjoram, onion, oregano, cheese, tomato, parsley.


List of Ingredients




10 pounds eggplant
10 ounces eggs (about 6 total), beaten
2 cups milk
1 pound all-purpose flour
24 ounces bread crumbs
8 ounces margarine, melted

Recipe



1. Peel eggplant and cut into 1/2-inch slices. Sprinkle with salt and let stand for 30 minutes. Rinse, drain, and pat dry with paper towels.

2. Combine beaten eggs and milk.

3. Dip eggplant slices in flour, then in egg mixture. Roll in crumbs.

4. Place on greased baking sheets. Sprinkle with melted margarine. Bake at 375°F for 30 minutes.