| 1 medium to large eggplant 1 cup flour 1 teaspoon kosher salt 1/2 teaspoon white pepper 2 eggs 2 cups bread crumbs 2 tablespoons Italian herb mix Per-heat oven to 350-375-degrees F Spray or line a sheet-pan with parchment paper In 3 bowls: Bowl-1; place the flour, along with the salt & white pepper, stir to combine Bowl-2; beat the eggs and add 1 tablespoon cool water, stir to combine Bowl-3; mix together the bread crumbs & the Italian herb mix, stir to combine Cut the eggplant into round, about 1-inch thick Place the rounds first in the flour, coating all sides, then the egg wash and then the bread crumbs, pressing so the crumbs will adhere to the eggplant Place the coated eggplants on the prepped pan and bake until slightly brown and the eggplants are cooked thru, about 30-40 minutes Recipe can be doubled or tripled Use in Eggplant Parmesan or an Eggplant Melt |
| BREADED AND BAKED EGGPLANT |