The large, oval, deep-purple eggplant, also known as aubergine or melitzane, offers an alternative to vegetable or potato side dishes. Technically a fruit, it also is frequently used in meatless meals to provide bulk and a little protein. When prepared plain, eggplant is very low in calories. It contains folate and potassium, and it can be a good source of dietary fiber when peeled. Sliced, baked eggplant can be served by itself or as part of a pasta dish or casserole.
Step 1
Preheat oven to 400 F. Rinse the eggplant in cool water. Cut off and discard the stem top of the eggplant. Peel the eggplant.
Step 2
Slice the eggplant crosswise into round, 1/2-inch-thick slices. Sprinkle salt on the eggplant slices and allow them to sit for 15 to 20 minutes. Gently wipe the salt off the eggplant with paper towels.
Step 3
Spray a large rimmed baking sheet with cooking spray; set aside.
Step 4
Combine canola oil and Italian dressing in a shallow bowl. Combine breadcrumbs, pepper and grated Parmesan in another shallow bowl.
Step 5
Dip each slice of eggplant in the oil mixture, then dip it into the breadcrumb mixture to coat both sides. Place the eggplant in a single layer on the greased baking sheet.
Step 6
Bake eggplant, uncovered, for 15 minutes. Turn each slice and bake for another 10 minutes.
Things You'll Need
- 1 large eggplant
- Chef's knife
- Vegetable peeler
- Salt
- Paper towels
- Large rimmed baking sheet
- Cooking spray
- Small shallow bowls
- 1/4 cup canola oil
- 1/4 cup Italian salad dressing
- 1 cup Italian seasoned breadcrumbs
- 1/4 tsp. coarse black pepper
- 1/4 cup grated Parmesan cheese
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