Crisp Eggplant Rounds Baked with Bread Crumbs

Vegetarian

Ingredients

• 1/4 cup olive oil
• 2 large eggs
• 3/4 cup milk
• 2 to 3 Japanese eggplants or 1 regular eggplant
• 2 cups coarse bread crumbs
• 1 cup tomato sauce, warmed
• 2 T. grated Parmesan or romano cheese
• 1 T. chopped fresh basil leaves
• 1 T. chopped fresh oregano leaves (or dried)

Preparation

Preheat the oven to 400 degrees. Pour oil onto a baking sheet.

Combine eggs and milk in a medium bowl. Slice eggplant into 1/4 inch rounds. Dip the rounds into the egg mixture and coat each side with bread crumbs. Place the coated rounds on the baking sheet and turn so both sides are oiled. Bake for 10 minutes on each side. Top each round with a little tomato sauce and cheese and fresh herbs.

Source: Gardeners’ Community Cookbook

From: In the Bag: October 12-13, 2004