I got these adorable mini eggplant at the CSA last week. They are so mini and tender that you don't need to peel them, the skin is easy to eat. Not like eating regular eggplant skin where you have to tear through it dinosaur-style with your teeth. Anyway, while brainstorming ideas for how to use these mini eggplant, I happened on a recipe for crispy baked zucchini fries. Using the classic breadcrumb technique, I came up with crispy baked eggplant. I served these along caprese salad with pesto and drizzled with balsamic. I'm thinking the leftovers will make a great hot wrap for lunch if I ever finish eating the corn soup.
Crispy Baked Eggplant
4-5 mini eggplant, or one full size
1/2 cup flour
1/2-1 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
Preheat oven to 425 degrees.
Chop eggplant into bite size pieces (about half an inch). If you have time, put eggplant pieces on a colander and sprinkle with sea/kosher salt and drain for about an hour. I did this the first time I made it and not the second, there was no problem.
In a large bowl, toss eggplant pieces in flour until coated.
In another bowl or shallow dish, whisk the two eggs. Stir in the eggplant to coat evenly.
In yet another bowl, mix together bread crumbs, Parmesan and oregano. Toss eggplant pieces until coated.
Spread eggplant on a baking sheet coated with cooking spray. Bake for about 20 minutes or until golden brown, turning once.