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
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.
