Egg Plant Steaks

Saturday, November 5, 2011

2 Medium Sized Eggplants (See Note Above)
2 Medium Eggs
1/3 Cup Fat Free Milk
2 1/2 Cups Breadcrumbs
1/3 Cup Grated Parmesan Cheese
1/4 Cup Finely Chopped Fresh Parsley
Salt & Pepper
Olive Oil Spray

Preheat the oven to 375 degrees F. In one bowl beat the eggs and milk. In a separate bowl mix together the breadcrumbs, grated cheese, parsley, salt, and pepper. Cut off the stem and bottom ends of the eggplant and then slice it crosswise into 1/2 to 3/4 inch slices. Spray two foil lined baking sheets with a little olive oil spray. First dip the eggplant slices into the egg mixture and then the breadcrumbs, pushing gently with your fingers to help the crumbs adhere. Place the slices side by side on the baking sheets. Continue to bread all of the slices in this manner until they are all coated in crumbs. Lightly spray the tops of the eggplant on the trays with olive oil spray and then bake 12 minutes. Turn the slices over and bake another 12 to 15 minutes or until the slices are golden brown but tender when pierced with the times of a fork.

While the eggplant is baking, toss together the ingredients for the tomato salad. Serve the eggplant warm, or at room temperature arranged on a platter with the tomato salad either spooned on top or served alongside in a bowl


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