Breaded Eggplant

This past week we harvested our first eggplants.

We have over 20 plants, and I’ve been anxiously awaiting our first fruit. Now that they’re beginning to ripen, I anticipate a healthy amount of eggplants for the remainder of the season. One of my favorite recipes to make is breaded eggplant. We decided to make an abundance so that we could freeze some for future use. Little did we know that 5 eggplants would actually translate into 5 trays of food. Well, at least we’ll have this yummy treat for many meals to come.

Below is the recipe that we used. Enjoy!

Ingredients:
- Eggplants
- Bread
- Italian spices
- Eggs
- Olive oil

Directions:
- Preheat the oven to 350 degrees
- Slice the eggplant into 1/2 inch thick pieces. This can be done either horizontally or vertically depending on your preference.
- Put the bread, spices and a little olive oil into the food processor. Blend until it resembles bread crumbs. Put onto a large plate.
- Beat the eggs and put onto a large plate.
- Spray a baking sheet with olive oil.
- Dip each side of the eggplant into the egg, then press down onto the bread crumb mixture. It helps to push the breadcrumbs onto the eggplant.
- Place onto the baking sheet and put into oven.

These will take approximately 40 minutes in the oven or until golden brown.

We served them over pasta with our homemade marinara sauce and a side of sauteed kale.

Do you have any eggplant recipes to share?

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