Jo-Anne van den Berg-Ohms1 large eggplant, about 1 pound (preferred: Black Opal or Vittoria)
1/2 cup flour
Salt and pepper
2 cups panko crumbs
John Scheepers * Bantam, CT
When eggplant is at its best in late summer, there is nothing more satisfying than the nesting ritual of making Oven-Baked Eggplant to freeze for use over the winter. It is so much more healthy to bake eggplant rather than fry it, plus it keeps your house and your clothes from smelling like fried eggplant and it doesn't involve any messy stovetop clean up. This recipe is for one eggplant, we usually prepare many eggplants this way.
Preheat oven to 375 degrees F. Peel the eggplant. Cut it into half inch slices. Very lightly oil a baking sheet with the olive oil.
Add a little salt and pepper to the flour in a bowl. In a second bowl, fork stir the eggs. Put the panko
crumbs in a third bowl. (If you donít have panko crumbs, you can use herbed bread crumbs. You may also
add salt, pepper or other herbs to the panko crumbs if you wish, like basil or even finely grated Parmesan
cheese.) Dredge each eggplant slice in the flour, tapping off any excess. Dip each eggplant slice in the egg
wash, and then the panko crumbs, pressing to coat evenly and lightly. Place the breaded eggplant slices
on the oiled baking sheet, spreading them out evenly. Bake at 375 degrees F until just golden, about 20
minutes. Flip the slices over and bake for another 15 minutes. Remove from the oven. The eggplant can be used in a recipe immediately, or frozen in airtight freezer bags for three or four months. It is perfect in Aubergine Lemon Chicken, Vegetable Tower and Eggplant Parmesan.