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Cooking Series: Baked Eggplant with Italian Seasoning

 
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It’s summer and the vegetables are thriving! Well, at least that’s the way it looks like at the local farmers markets! The selection of various vegetables, greens and herbs has been excellent this season. One of the most versatile vegetables is eggplant. There are hundreds of various recipes using eggplant and most are fairly easy to do!

My personal favorite is a simple and easy recipe that you can make in less than 30 minutes! A classic eggplant recipe with Italian seasoning is a great starter or even perfect for an entire meal.

Here is what you will need:

  • 1 large eggplant (Usually serves 2-3 people)

  • 1 Stick unsalted butter

  • Salt & Pepper

  • Italian Seasoning bread crumbs

  • Paprika

  • Parmesan Cheese

  • Chopped Parsley

Here’s how to do it:

Preheat your oven to 400 F.

Take 1 stick of unsalted butter and melt it in the microwave. Slice your eggplant into slices about .25″ thick. (I leave the skin on but most people peel the skin before slicing).

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In a separate bowl add 1/2 cup of Italian seasoned bread crumb mix. Add 1/4 cup of fresh parmesan cheese. Add a dash of paprika and a healthy dash of chopped dried parsley.

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Spread your sliced pieces of eggplant out and sprinkle salt on them. (Eggplant holds a lot of water so the salt will help draw some of the moisture out of the eggplant). Let sit for roughly 10 minutes allowing the salt to do its magic.

After 10 minutes is up you can begin prepping the eggplant. Take each slice of eggplant and dip in your melted butter then in your seasoning mix, covering liberally. Shake off any excess bread crumb seasoning. You do not want clumps or excess bread crumbs on your eggplant, just a coating.  An excess of breadcrumbs will become a mushy mess after you bake it. You’re going for just a nice coating.

Place your seasoned eggplant slices on a baking sheet with some parchment paper or tin foil.

Bake at 400 F for roughly 15 minutes. You want a golden brown color to the eggplant.

Remove from the oven and let cool on a baking rack. Sprinkle a drizzle of EVOO over top the eggplant. I like to then sprinkle some fresh chopped basil over top to finish.