Baked Breaded Eggplant

Baked breaded eggplants are a delicious way of enjoying this vegetable, making a dish that is lighter compared to frying. Here’s how to prepare them:

Ingredients

• 2 large eggplants
• 150 g of breadcrumbs
• 50 g of grated Parmesan cheese
• 2 eggs
• Salt to taste
• Black pepper to taste
• Dried oregano to taste
• Extra virgin olive oil

Preparation

1. Preheat the oven to 200°C (392°F).
2. Wash the eggplants and slice them into about half-centimeter thick slices, without peeling.
3. In a bowl, beat the eggs with a pinch of salt and pepper.
4. In another bowl, mix the breadcrumbs with the grated Parmesan cheese and dried oregano.
5. Dip each eggplant slice in the egg first and then in the breadcrumb and cheese mixture, making sure it is well covered.
6. Place the breaded slices on a baking tray lined with parchment paper, spacing them slightly apart.
7. Drizzle the eggplants with a bit of extra virgin olive oil.
8. Bake the eggplants for about 20 minutes or until they are golden and crispy, turning them halfway through cooking to brown them evenly.
9. Take them out of the oven and let them cool for a few minutes before serving.

Baked breaded eggplants can be enjoyed as a side dish or as a main course, perhaps accompanied by a fresh tomato sauce or a yogurt and herb cream.

Fun Fact

In Italy, eggplants are very popular and are used in a great variety of dishes, from eggplant parmigiana to caponata. They are considered particularly versatile in the kitchen thanks to their ability to absorb flavors and a texture that lends itself to various preparations.