And then the eggplant was the first to go.
So I thought I'd share the recipe with you guys {since its been slightly modified from anything I found online}.
BAKED EGGPLANT SLICES
2lb eggplant (give or take)
Sea Salt
3 eggs
1c flour
2c Panko flakes
Seasoning* {See below}
Olive Oil
Prepping the eggplant
is crucial.
If you change anything, it can't be this part.
is crucial.
If you change anything, it can't be this part.
Slice the eggplant in approx 1/4 inch slices.
Layer on a paper towel generously sprinkling salt between the layers {no worries, this will be rinsed off, don't be greasy with the salt}.
Place a paper towel on top of the layers and cover with another plate or item heavy enough to slightly squish the eggplant. The goal is to draw the moisture {and subsequently bitterness} out of the plant. Let this sit for at least 30 mins.
Then rinse the eggplant slices well and pat dry.
Prepping for cooking
Preheat oven to 350 degrees.
Using three bowls {or plates} fill one with flour, one with whisked eggs, and the third with panko and seasoning.
Cover the slices with flour, then egg, and finally panko mix. Place on a baking sheet in a single layer. Immediately prior to placing in the oven, drizzle with olive oil.
Bake for 30 mins {or until golden brown} flipping them once half way though.
Tip: For the third bowl, I used 1 tbl seasoning* to every 1 c panko. I suggest using a cup at a time because it tends to get clumpy once you put the egg covered pieces in it. When it's gotten to clumpy to use, add the additional Panko and seasoning.
*You can use just about any seasoning you'd like. We used a Herb & Salt mix from Village Garden we purchased at the South of the James Farmers Market. Old Bay would also work, or any of your favorite seasonings. Get creative.*
Seriously delish. I didn't like eggplant before either.
Now I'm so glad we planted 5 eggplant plants.
Layer on a paper towel generously sprinkling salt between the layers {no worries, this will be rinsed off, don't be greasy with the salt}.
Place a paper towel on top of the layers and cover with another plate or item heavy enough to slightly squish the eggplant. The goal is to draw the moisture {and subsequently bitterness} out of the plant. Let this sit for at least 30 mins.
Then rinse the eggplant slices well and pat dry.
Prepping for cooking
Preheat oven to 350 degrees.
Using three bowls {or plates} fill one with flour, one with whisked eggs, and the third with panko and seasoning.
Cover the slices with flour, then egg, and finally panko mix. Place on a baking sheet in a single layer. Immediately prior to placing in the oven, drizzle with olive oil.
Bake for 30 mins {or until golden brown} flipping them once half way though.
Tip: For the third bowl, I used 1 tbl seasoning* to every 1 c panko. I suggest using a cup at a time because it tends to get clumpy once you put the egg covered pieces in it. When it's gotten to clumpy to use, add the additional Panko and seasoning.
*You can use just about any seasoning you'd like. We used a Herb & Salt mix from Village Garden we purchased at the South of the James Farmers Market. Old Bay would also work, or any of your favorite seasonings. Get creative.*
Seriously delish. I didn't like eggplant before either.
Now I'm so glad we planted 5 eggplant plants.
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