Slow Travel Sunday Small Bites: SSB# 18 Egg Plant

This week's ingredient is Eggplant and it was selected by fellow Slow Traveler and Blogger, Eden (Eden's Wanderings and Wonderings). Thank you so much Eden for selecting this week's delicious ingredient, a definite favorite of mine.

I decided to go with a recipe that I found on the Internet called Eggplant: Good, Tasty and Easy, from the All Recipes.com website. I followed this quick and simple recipe and totally loved it! I would definitely make it again.

Ingredients

1 tablespoon olive oil
1/3 large eggplant
1 egg
1 tablespoon water
1 cup dry bread crumbs
1 tomato, chopped
1/4 cup grated Parmesan cheese
1/4 cup Italian-style salad dressing

Directions

Preheat oven to 375 degrees F. 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, 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.

For more Sunday Small Bites (SSB) recipes, visit the Slow Talk Website.

Next week is the last week in this very fun cooking group and the ingredient is Chick Peas selected by yours truly! :)