Who am I?
- ~Iffy~ @ StayAtHomeNation
- Hi, I'm Cameron (aka Iffy), a stay at home mother to 4 beautiful children. My family is my life! I am not crafty by nature....but I am learning =D I will share my experiences with you(good & bad) with crafts, DIY, cooking, and life. I say what's on my mind, and remain honest, it's just who I am. Love it or leave it =D So follow me and see my progress as I document my journey, and If All Else Fails....at least you have gained a friend and gotten some great tips or maybe learned something new along the way!
Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts
Thursday, August 1, 2013
Yummy Baked Italian Eggplant
I made these last week and twice since then, yes they are quite tasty. I pinned it on my healthy recipes board HERE but it is so simple, I just winged it from memory.
Here is what I did(and you can change it up to give it flavor variety).
1- slice eggplant into 1/4 inch slices
(I did not salt mine)
2- wisk 1 egg and a splash of water into a small bowl
3- on a medium plate mix 1/4 cup fresh parmesan cheese and 1/8 cup Italian seasoning(no salt variety)
(Optional-1/8 cup panko bread crumbs)
4- dip eggplant, 1 piece at a time, in the egg, then into your Italian mixture. Make sure you flip your piece to make sure both sides are coated. You may have to push down and help the coating a bit.
5-place your eggplant pieces(not touching) onto a parchment lined cookie sheet. One eggplant took up two cookie sheets for me.
6-place in a preheated 425 degree oven on the middle rack. After 15 minutes, very carefully flip the eggplant over and cook for an additional 15 minutes or until browned. Keep a close eye on it the last 5 minutes. Take out and let cool for 5 minutes or eat immediately with caution.
1- slice eggplant into 1/4 inch slices
(I did not salt mine)
2- wisk 1 egg and a splash of water into a small bowl
3- on a medium plate mix 1/4 cup fresh parmesan cheese and 1/8 cup Italian seasoning(no salt variety)
(Optional-1/8 cup panko bread crumbs)
4- dip eggplant, 1 piece at a time, in the egg, then into your Italian mixture. Make sure you flip your piece to make sure both sides are coated. You may have to push down and help the coating a bit.
5-place your eggplant pieces(not touching) onto a parchment lined cookie sheet. One eggplant took up two cookie sheets for me.
6-place in a preheated 425 degree oven on the middle rack. After 15 minutes, very carefully flip the eggplant over and cook for an additional 15 minutes or until browned. Keep a close eye on it the last 5 minutes. Take out and let cool for 5 minutes or eat immediately with caution.
You can eat these alone or as a side dish. Let me know what you think, and I hope you enjoy!
Much love
~Iffy~
~Iffy~
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