Crispy & Tender Eggplant Disks

Posted by on Oct 8, 2013 in Dinner Tonight | 0 comments

Crispy & Tender Eggplant Disks

Well, I wish I had measured my ingredients so I could give you an accurate play by play of this recipe, by truthfully, it is very forgiving so a dash here or there will only make it more personally yours!

I started by washing then slicing my eggplant into (about) 1/2 inch disks. I generously sprinkled them with salt and left to tend to other things. The salt extracts the water so when I finally got back to the eggplant – over an hour later, I patted them dry with a cloth.

I made a paste/batter for the eggplant then tossed them in Italian seasoned bread crumbs

Paste (measurements are approximate – go with your gut). In a bowl, combine:

  • 3 heaping tsps corn starch
  • 2 tbs chilli powder
  • 1 egg
  • splash of lime juice (could use water)

coat each slice of egg plant in the paste and transfer into another bowl with bread crumbs. Place in a single layer on a cookie sheet (I lined mine with tin foil for easy cleaning) and bake on 350 for about 30 minutes (or until the breadcrumbs are toasty). No need to flip.

These are great on their own, but I particular enjoyed them this morning when I topped them with a slice of cheddar, tomato and a friend egg – yum!

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