How to Make Eggplant -- Easy, Good and Tasty - A Step-by-Step Guide

When it comes to cooking, eggplant is a versatile and delicious vegetable that can be used in a variety of dishes. From eggplant parmesan to baba ganoush, this vegetable is a staple in many cuisines around the world. If you're looking for a simple, yet mouthwatering way to enjoy eggplant, then this recipe for "Eggplant -- Easy, Good and Tasty" is just what you need.

This recipe is perfect for those who want a quick and easy dish that won't break the bank. With just a few simple ingred...

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Ingredients

  • 1 tablespoon olive oil
  • ⅓ large eggplant
  • 1 egg
  • 1 tablespoon water
  • 1 cup dry bread crumbs
  • 1 tomato, chopped
  • ¼ cup grated Parmesan cheese
  • ¼ cup Italian-style salad dressing

Information

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Servings: 8
  • Yield: 8 slices

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil.
  • Slice the eggplant into 8 round slices, each 1/4 to 1/2 inch thick. Trim the skin, maintaining the round shape of the slices. In a small bowl, whip together the egg and water. Place the breadcrumbs in a separate small bowl.
  • Dip the eggplant slices one at a time into the egg and water mixture, then into the breadcrumbs. One by one, place the coated slices in a single layer on the prepared baking sheet or pizza pan. Top the slices with equal amounts of tomato, Parmesan cheese and Italian-style salad dressing.
  • Bake in the preheated oven approximately 15 minutes. Change oven setting to broil, and continue cooking 3 to 5 minutes. Check the slices frequently while broiling to avoid burning.
  • Nutrition

    117 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Cholesterol: 26mg
    • Sodium: 269mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 60mg
    • Iron: 1mg
    • Potassium: 122mg