Eggplant -- Easy, Good and Tasty

This easy-to-prepare eggplant appetizer tastes great and can be made a little bit ahead of time. It goes especially well with roasted pork tenderloin and pasta.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 117 Calories

Ingredients

• 1 egg
• 1 tablespoon water
• 1 tablespoon olive oil
• 1 tomato, chopped
• 1 cup dry bread crumbs
• 0.25 cup grated Parmesan cheese
• 0.25 cup Italian-style salad dressing
• 0.33333334326744 large eggplant

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil.

Step 2

Slice eggplant into 8 round slices, each 1/4- to 1/2-inch thick. Trim skin, maintaining round shape of slices.

Step 3

Whisk egg and water together in a small bowl until smooth. Place bread crumbs in a separate small bowl.

Step 4

Dip eggplant slices one at a time into egg mixture, then press into bread crumbs to evenly coat. Arrange coated eggplant slices in a single layer on the prepared baking sheet. Top each slice with equal amounts of tomato, Parmesan cheese, and Italian-style salad dressing.

Step 5

Bake in the preheated oven for about 15 minutes. Turn on the oven's broiler and cook for 3 to 5 minutes. Check frequently while broiling to avoid burning.