baked eggplant

Ingredients:

2 medium eggplants, cut into ¼ inch rounds

1 Tbsp kosher salt

2 cups Panko breadcrumbs

1 cup shredded Parmesan cheese

1 cup flour

4 large eggs

6 Tbsp vegetable oil

salt and pepper

Directions:

Toss half of the sliced eggplant rounds with 1 ½ tsp kosher salt in a large bowl. Transfer to a colander over a bowl to drain. Repeat with the rest of the eggplant rounds and transfer to same colander. Let stand for 30-45 minutes or until the eggplant releases about 2 tablespoons of liquid.

Spread out a triple layer of paper towel, cover with a single layer of eggplant, top with another triple layer of paper towel. Press firmly releasing any excess liquid. Gently wipe remaining salt grains off the eggplant rounds.

While the eggplant is draining in the colander preheat oven to 425 degrees. Place two heavy rimmed baking sheets on the middle and upper rack to heat up.

In a pie plate combine the Panko breadcrumbs, Parmesan cheese, ¼ tsp salt and ½ tsp pepper. Set aside.

In a large zip-loc bag combine flour with 1 tsp pepper.

Beat eggs and place in a second pie plate.

Once the eggplant is drained and dried place 8-10 slices in the bag with the flour, close and shake to coat. Remove the slices, shaking off excess flour, dip in egg, letting excess drip off, then coat evenly in Panko crumbs. Place coated rounds on a wire rack over a baking sheet. Repeat with remaining eggplant.

Remove the preheated rimed baking sheets from the oven. Add three tablespoons vegetable oil to each, tilting to evenly coat. Place half of the eggplant slices on each sheet in a single layer. Bake until crisp and well browned for approximately 30 minutes total. (After ten minutes of the cooking time rotate and exchange place of baking sheets in oven. After 20 minutes flip eggplant slices. Continue cooking until crisp and browned). Place on a clean wire rack. Can be made one hour in advance, keep on rack at room temperature, re-warm in a 350 degree oven for 5-10 minutes or until hot.

Serves 6-8