EGGPLANT -- EASY, GOOD AND TASTY

Eggplant -- Easy, Good and Tasty image

This easy-to-prepare eggplant appetizer tastes great and can be made a little bit ahead of time. It goes especially well with roasted pork tenderloin and pasta. My girlfriend loved it--what more can I ask for?!!!!!!!

Provided by LOTTING123

Time 35m

Yield 8

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
⅓ large eggplant
1 egg
1 tablespoon water
1 cup dry bread crumbs
1 tomato, chopped
¼ cup grated Parmesan cheese
¼ cup Italian-style salad dressing

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil.
Slice the eggplant into 8 round slices, each 1/4 to 1/2 inch thick. Trim the skin, maintaining the round shape of the slices. In a small bowl, whip together the egg and water. Place the breadcrumbs in a separate small bowl.
Dip the eggplant slices one at a time into the egg and water mixture, then into the breadcrumbs. One by one, place the coated slices in a single layer on the prepared baking sheet or pizza pan. Top the slices with equal amounts of tomato, Parmesan cheese and Italian-style salad dressing.
Bake in the preheated oven approximately 15 minutes. Change oven setting to broil, and continue cooking 3 to 5 minutes. Check the slices frequently while broiling to avoid burning.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 12.3 g, Cholesterol 25.5 mg, Fat 5.9 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 1.4 g, Sodium 268.5 mg, Sugar 2.4 g