Last weekend Ann and I spent all afternoon cooking. We were planning on taking all the pups on a little trip, but since it was pouring outside, we decided to have a stay-cation. It ended up working well, because poor husband had an endless number of papers to grade to finish up the semester.
We decided to make a meaty lasagna and salad for dinner...mmmmm. I'd bought an eggplant the day before in case we decided to go vegetarian with the lasagna. Since we doubled up on the meat instead (ground beef and sausage) we decided some Baked "Fried" Eggplant would be yummy addition to dinner too.
1/4 cup Balsamic Dressing
1 cup Panko Breadcrumbs
1/2 cup Parmesan Cheese
Mix 2 eggs and 1/4 cup balsamic dressing in a small bowl. Mix 1 cup breadcrumbs and 1/2 cup Parmesan cheese in another small bowl.
Cut eggplant into 2-bite size pieces.
Dip eggplant piece into egg mixture, then into breadcrumbs, coating completely. Place each on a greased baking sheet.
Bake at 425 for 6-8 minutes per side.
Serve with marinara sauce for dipping, and enjoy! It's best to eat these when hot, so eat immediately.