Fried eggplant is meltingly tender, to be sure, but baked eggplant can be just as tender and tempting, without the hassle, grease, and calories of frying.
To keep things as tasty as can be, use a two-step method of brining the eggplant first to help it hold its shape and remove any excess bitterness, and then lightly spraying or brushing the eggplant slices with oil to get them nicely browned as they bake.
This recipe can be doubled and tripled as needed. Work in batches as dictated by oven space and access to baking sheets.
6 Tbs Olive Oil
2 eggs (beaten)
1 cup bread crumbs ( I used Panko)
1 Eggplant (sliced)
Salt to taste
1 Medium Onion
2 Tomatoes sliced
1/4 cup Parmesan Cheese
1/2 cup Feta Cheese (crumbled)
4-6 slices Muenster Cheese(torn into pieces)
Pre Heat oven to 350°
Spray 13×9 Baking dish with non stick spray
Slice and wash eggplant and place slices on paper towels and salt.
Let dry for about 1/2 hour. (this step removes bitterness)
Dip eggplant in egg and then breadcrumbs.
Heat Olive oil in a frying pan and add eggplant ..cook until lightly browned on each side. (drain on paper towels to remove excess oil)
Place in Baking dish and top with Sauteed Onion, tomato, Parmesan cheese, and Feta. Lastly top with torn pieces of muenster cheese.
Bake for 10-15 minutes until cheese is hot and melted.