Thursday, June 30, 2011

Eggplant Appetizer

What to do with eggplant has always been a question of mine. I used to really not like it. Mostly because I never knew what to do with it. Then I found this recipe, and seriously I can eat a whole eggplant myself!!!

Prep time: 5 minutes | Cook time: 30 minutes | Serves: 4


1 T Olive Oil
1-2 eggplant(s)
1 egg
1 T water
1 c dry bread crumbs
1 tomato chopped
1/4-1/2 c parm or mozz. cheese
1/4 c Italian dressing
4-5 fresh basil leaves


1. Preheat oven to 375c, grease baking sheet with olive oil
2. Peel eggplant, then slice in 1/8- 1/4 inch thick circles
3. In a small bowl whip together egg and water
4. Place breadcrumbs in separate bowl
5. Dip each eggplant slice in egg mix, then into breadcrumbs
6. One by one, place coated slices in a single layer on baking sheet
7. Top each piece with tomato, dressing, basil, then cheese
8. Bake in oven for 15 minutes
9. Change to broil, and cook 3-5 minutes, checking they don't burn
10. ENJOY!


  1. If anyone can fix this that would be great. I didn't type it like this, but it posted like this. I tried to go back and fix it, but it wouldn't work for me

  2. Larissa, I just fixed it for you. Sometimes the formatting on blogger gets a little wonky, I'm not sure why. This recipe looks so good! Thanks for sharing -- I never know what to do with eggplant either!

  3. I just made these tonight and my husband and I could NOT BELIEVE HOW WONDERFUL these were! SUPER FILLING and totally easy to do! We added green bell pepper on top and instead of doing basil on top I just used Italian Breadcrumbs! Thanks Larissa for the YUMMY recipe!