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These are a fun take on eggplant and could be used as a base for an eggplant parmesan-style dish. You can either cut long French fry-size strips or make round coins, depending on the size and variety of your eggplant. Serve with the following pesto recipe and chopped tomatoes and onions for a really
- 1 large eggplant, or several smaller eggplants, peeled and cut
- 1 egg, beaten
- ¼ cup flour
- Italian herb mix, paprika or other spices, to taste
- Salt and pepper, to taste
- About 2 teaspoons oil
Preheat oven to 400 degrees. Mix any spices you like into the flour and season with some salt and pepper. Oil a baking sheet well. Dip slices of eggplant into egg wash then dredge in flour mixture. Tap off any excess and place on baking sheet. Bake about 10 minutes, then turn eggplant over and bake another 5-8 minutes, until browned outside and tenderinside. Sprinkle with more salt, if needed and serve.
Submitted by Sara Jones, Tucson CSA