Ingredients⌗

  • 2 medium eggplant
  • 1 cup bread crumbs
  • 3 tbsp. smoked paprika
  • 1 tbsp. italian seasonings
  • 8 oz / 1 stick of butter
  • 1/3 cup shredded cheese (Parmesean or mozzerella)
  • Salt to cure eggplant slices

Optional⌗

  • Half recipe for a smaller appetizer.

Cooking Instructions⌗

  1. I choose not to peel the eggplant, put if you don’t like the skin, you may. Slice eggplant into quarter inch thick slices and place on a raised cooling rack. I usually place parchment paper under to catch salt / water.
  2. Generously cover eggplant with salt. You’re not trying to place a thick layer, just a decent sprinkling over each. Allow to sit for 20 minutes.
  3. After 20 minutes are up, using a rag / paper towel absorb the water that has wicked from the eggplant. (This helps it crisp and avoid being soggy while baking.)
  4. Melt butter in a bowl. In a separate bowl, mix together bread crumbs, paprika, cheese, and seasonings. While butteris melting, preheat oven to 400 degrees F.
  5. Dredge eggplant slices completely in butter, then bread crumb mixture, place on lined cooking sheet. Top with additional cheese if desired.
  6. Cook for 15 minutes at 400 F / until slightly browned and crispy.
  7. Remove from heat, allow to cool before enjoying!

Serves well with Vodka Sauce

Information⌗

  • Prep time: 25 minutes
  • Cooking time: 15 minutes