Crispy, Non-Fried Eggplant
1 eggplant, peeled and cut into 2- to 3-inch spears
Dredge eggplant through flour, set aside.
2 tablespoons water salt, pepper
1 teaspoon chopped basil (fresh or dried)
1 teaspoon chopped oregano
1 teaspoon chopped parsley
1 teaspoon minced garlic
1 cup fine dry bread crumbs
2 tablespoons olive oil
olive oil-flavored nonstick cooking spray
Combine egg and water to make wash. Add salt and pepper to taste. Mix basil, oregano, parsley, garlic and bread crumbs. Put flour-coated eggplant into egg wash, then into bread crumb mixture. Spread olive oil on jellyroll pan.
Heat oiled pan in 400-degree oven until oil is almost smoking, 30 seconds to 1 minute.
Place breaded eggplant on pan and spray with olive-oil flavored nonstick cooking spray.
Bake at 400 degrees about 20 minutes, then turn eggplant, spray with nonstick spray and bake another 20 minutes.
It was quite tasty, but took only 20 min total to cook the spears
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