Roasted Eggplant with Parmesan Cheese
Recipe & Image Submitted by Richard Hawbaker
| Image Courtesy of Richard Hawbaker |
Dutch Oven
Enough Coals for 450°F Heat
Parchment Paper
Ingredients
1 Peeled & Sliced (Vertically) Eggplant
1 Beaten Egg with ¼ Cups Water
½ Cup Bread Crumbs
½ Cup Grated Parmesan Cheese
1 Tbsp. Garlic Powder
1 Cup Tomato Sauce
Salt
½ Cup Grated Parmesan Cheese
Align Eggplant slices on a napkin, sprinkle with salt, then cover with another napkin. Let sit 30 minutes to remove excess fluids.
In a bowl combine the Bread Crumbs, with the ½ cup of Parmesan Cheese, and Garlic Powder.
Dip the Eggplant slices in the Egg/Water mixture. Then dredge through the Bread Crumb-Cheese mixture to coat.
Align the coated Eggplant Slices in a Dutch Oven lined with baking paper. Bake at 450°F for 15-20 minutes until they become crispy.
Once crispy, pour the tomato sauce evenly over the crispy Eggplant Slices. Sprinkle on the remaining ½ Cup Parmesan Cheese. Bake until the cheese is melted
