Aubrey and I both love eating healthy, and vegetables are my daughter’s favorite food, so we thought it would be worthwhile to order our produce through the CSA (Community Supported Agriculture) Program that was offered at our elementary school. Every week we will receive a variety of fresh produce that is pesticide -free, locally grown, and fresh-picked. We just received our first week’s share and it included eggplant. I did some research and was glad to learn about the nutritional benefits of eggplant and that they are packed with many vitamins, minerals, and fiber. I have only eaten eggplant once and I enjoyed it, but was not sure how to cook it myself. So, I resorted to making breaded eggplant and it was incredibly delicious! It smelled so amazing while it was cooking and I was hoping the taste would equal the smell. It absolutely did and I was extremely pleased with the taste. My husband walked in the door and asked what smelled so great. I figured he would be hesitant on eating it if he knew it was eggplant, so I just had him take a bite and he really liked it. To my surprise, he ate quite a few slices. I will definitely be buying more eggplant and experimenting with how to cook it in different ways. I ate my breaded eggplant as a lunch, but it would also work as an appetizer or side dish.
- Slice the eggplant into 1/2-in. slices
- In a bowl, combine bread crumbs, parmesan cheese, garlic powder, and onion powder
- Put the italian dressing in another bowl
- Dip the eggplant into the salad dressing, then coat with crumb mixture
- Arrange in a single layer on a baking sheet coated with cooking spray
- Bake at 450° for 6-8 minutes on each side or until golden brown (7 minutes on each side was perfect for me)
Recipe inspired by: Taste of Home
We shared this post at: Mandy’s Recipe Box
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