I have never been a big eggplant eater, but our produce delivery was full of eggplant and tomatoes this week, so this is what I made! It was quite good, and it even received the husband stamp of approval.
1 tablespoon water
1 1/2 cups italian bread crumbs
1 teaspoon garlic powder
1/2 cup grated Parmesan cheese, divided
1 tomato, chopped
1/4 cup Italian salad dressing
Preheat your oven to 375 degrees F, and grease a baking sheet.
Peel the eggplant and cut it into 1/4″ – 1/2″ thick slices. In a small bowl beat the egg with the water. In another bowl combine the bread crumbs, garlic powder, and 1/4 cup of parmesan cheese.
Dip both sides of each eggplant slice into the egg mixture and then into the breadcrumb mixture. Arrange the breaded slices on the greased baking sheet, and bake for 10 minutes.
Flip the eggplant slices. Top them with tomatoes and drizzle on the salad dressing. Sprinkle the remaining parmesan cheese over the tomatoes.
Bake for 5 more minutes, then switch the oven setting to broil and broil for 3 to 5 minutes until they look golden brown and delicious. Eat!