I don’t remember how I discovered eggplant, but I really love it breaded and baked. So, even though this requires a little more time to prepare than I usually want to spend on a work night, I believe it is worth it because I don’t even mind eating this cold the next day for lunch.
- medium-large eggplant
- 2 or 3 eggs slightly beaten
- 1 cup whole wheat graham flour
- 1/2 teaspoon seasoning salt (I like a Cajun seasoning mix fora little kick.)
Wash the eggplant and cut off the ends.
Slice the eggplant VERY thin. This required excellent knives or a mandolin slicer. I am fortunate enough to have both.
Place the eggplant in a bowl and cover with water. Add about a teaspoon of salt.
Place the bowl in the refrigerator overnight or at least 30 minutes.
Drain and rinse the eggplant. If you forget to rinse your eggplant, it might taste too salty after you cook it.
You will need two containers for breading the eggplant–one for the egg and the other for the whole wheat flour. Add your seasoning to the flour.
Dip the eggplant slices in the egg first and then in the seasoned flour. Place on a slightly greased baking sheet.
Bake in preheated oven (400 degrees Fahrenheit) for 10 minutes. Flip the slices. Bake for another 8-10 minutes until crispy and brown.