Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Crispy Baked Eggplant
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- #103566
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
oil for baking tray
1 large Japanese eggplant (about 1 1/2 lbs. size)
1/2 cup nonfat milk or 1% low fat
1 cup fine dry breadcrumbs
1 teaspoon dried basil
1 teaspoon dried dill
1/4 teaspoon dried thyme
paprika, for garnish
minced fresh parsley for garnish
directions
Preheat oven to 375 degrees F. Lightly oil a baking tray.
Slice the eggplant very thin (no more then 1/4-inch). If using Japanese eggplant omit the salting. Otherwise, salt slices and let stand 10 minutes. Pat dry with paper towels.
Place milk in one bowl, combine bread crumbs and herbs in another. Dip eggplant slices in milk, dredge in crumbs and arrange on cookie sheet.
Bake 20-30 minutes until eggplant is crisp on outside and tender on inside (test with fork).
To Serve: Place several slices of eggplant on each plate and spoon sauce (of your choice) on top. Sprinkle with paprika and minced fresh parsley.
added by
jennifer9
nutrition data
Nutritional data has not been calculated yet.
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