Eggplant Steaks (version II)

2 medium sized eggplants
juice of 1 large lemon
4 tablespoons olive oil
2 cloves garlic, peeled but left whole
1/2 teaspoon dried oregano
sea salt and freshly ground black pepper
3/4 cup fine breadcrumbs, preferably homemade, lightly toasted
1 tablespoon olive oil
To serve
lemon wedges

Top and tail the eggplant, and then cut into 1/2-inch slices. Discard the two outer slices that have skin on the outside.

Place the eggplant slices in a crockery or glass bowl (not metal) in no more than 2 layers. Strain the lemon juice into a glass bowl, add the olive oil, garlic, oregano and salt and pepper. Mix well and pour this mixture over the eggplant slices. Cover the bowl and marinate in the fridge for at least 1 hour, turning the slices at least 4 times.

Preheat the oven to 400 degrees. Mix the breadcrumbs with salt and pepper to taste. Heavily oil with olive oil put in sufficient baking dishes to accommodate the eggplant in a single layer.

Remove eggplant from the marinade, retaining the marinade. Remove and discard the garlic from the marinade. Coat both sides of each eggplant slice with the breadcrumbs, pressing the crumbs into the eggplant with the palms of your hand. Arrange the prepared slices in one layer in the baking dishes. Pour over the marinade and bake for about 25 minutes. The eggplant should be very soft and a very crisp "crust" of breadcrumbs should have formed.

Serve hot with lemon wedges. Add a salad.

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