Cooking: Crispy Baked Eggplant
I can’t resist the eggplants when they start showing up in profusion in the food store, so here goes.
Crispy Baked Eggplant
Note: the seasonings here give a Middle Eastern flare. You can omit or add whatever spices you prefer.
1 large eggplant, about 1.5 lbs.
2 eggs, beaten
1/2 c. cornmeal
1/2 c. plain dried bread crumbs
1 T. Italian seasoning blend (thyme, oregano, basil, marjoram)
1/2 t. ground cumin
1/8 t. cinnamon
1/8 t. nutmeg
Preheat oven 375 degrees F. Slice eggplant 1/4 inch thick, sprinkle with salt and let sit for about 10 min. Pat the slices dry. Combine the dry ingredients. Dip slices into egg, then dredge in dry ingredients. Place on a cookies sheet sprayed with olive oil, or non-stick spray. Spray the breaded eggplant slices with a little olive oil. Bake 20-30 mins. until golden brown. 4 servings, 3 ww points.
Eggplant parmesan variation: for an individual serving, layer one serving of crispy eggplant on oven-safe dish. Top with 1/2 c. Newman’s Sockarooni or marinara sauce and 1/4 c. Soy or reduced fat mozzarella cheese. Heat under broiler until cheese is melted and bubbly. 5 ww points.