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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 425�F for about 15 minutes, turn and bake another 10 minutes until desired crispness. Serve with marinara sauce for dipping.