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Breaded Eggplant with House made Marinara

By   /  Mon 6 Ramadan 1439AH 21-5-2018AD  /  No Comments

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Crispy Breaded Baked Eggplant

Eggplants was always a vegetable I admired for the deep purple coloring.  Really easy dish to add to you menu. Prefect dinner for 2 or 4


Step (1) 1 large eggplant (wash and dried) cut into  1/2 inch dish

Step (2) 2 cup panko bread crumbs whole wheat or panko Italian bread crumbs your preference

Step (3) 1  large egg (caged free or your preference)

Step (4) 1 tsp black ground pepper

Step (5) 1/4 tsp Himalayan sea salt

Step (6) 1 tsp dry herbs (thyme, rosemary, marjoram, savory,basil, sage and lavender

Step (7) 2 tsp of EVOO

1 large cook sheet, 2 mixing bowls

Per-heat oven to 400 and have a large cookie sheet, crack and mix the lager egg in a small mixing bowl with a large opening to dip the eggplants. Pour the bread crumbs and dry herbs into a small mixing bowl. Mix well to ensure all herbs are evenly distributed in the bread crumbs. Lay eggplants on a  flat surface to sprinkle with salt and pepper on both sides.

Step (8) on the large cookie sheet pan add the EVOO and evenly distribute over the entire pan

Step (9) each per salted eggplant dish dip into the egg wash after

Step (10) after the eggplant has been dipped into the egg wash place on the cookie sheet and repeat until all eggplant dish has been dipped


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