By: Mary John Resch
Recently I was looking through an old vegetable cookbook by Laurie Pennachi, Hung Up on Vegetables.
Since I had just bought some eggplant at the Farmer’s Market I was hoping for some inspiration on how to cook it. I had obviously prepared this recipe a long time ago because it was starred and I had written great by it. I tried the recipe again and those comments still apply. I can’t wait to buy more eggplant and prepare it the same way.
CHEESE-COATED EGGPLANT
1 medium eggplant
3 tablespoons butter, melted
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 generous teaspoons minced parsley
Preheat oven to 350 degrees.
Cut the eggplant in 1/2-inch slices and soak in cold salted water for 30 minutes, Drain and pat dry.
Combine Parmesan, bread crumbs and seasonings. Dip eggplant slices in melted butter, then crumb mixture and place in single layer on a greased 9×13 baking dish. Bake at 350 degrees for 20 minutes or until golden and bubbly.