Thursday, January 1, 2015


Roasted Eggplant with Parmesan Cheese

Recipe & Image Submitted by Richard Hawbaker

Image Courtesy of Richard Hawbaker
Dutch Oven
Enough Coals for 450°F Heat
Parchment Paper


1          Peeled & Sliced (Vertically) Eggplant
1          Beaten Egg with ¼ Cups Water
½         Cup Bread Crumbs
½         Cup Grated Parmesan Cheese
1          Tbsp. Garlic Powder
1          Cup Tomato Sauce
½         Cup Grated Parmesan Cheese

Align Eggplant slices on a napkin, sprinkle with salt, then cover with another napkin.  Let sit 30 minutes to remove excess fluids.

In a bowl combine the Bread Crumbs, with the ½ cup of Parmesan Cheese, and Garlic Powder.

Dip the Eggplant slices in the Egg/Water mixture.  Then dredge through the Bread Crumb-Cheese mixture to coat.

Align the coated Eggplant Slices in a Dutch Oven lined with baking paper.  Bake at 450°F for 15-20 minutes until they become crispy.

Once crispy, pour the tomato sauce evenly over the crispy Eggplant Slices.  Sprinkle on the remaining ½ Cup Parmesan Cheese.   Bake until the cheese is melted

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