(Adapted without permission from "Fresh Ways with Italian Cooking") 2 eggs, slightly beaten (I use just the whites for less fat & calories) about 3/4 to 1 cup "Italian Style" Breadcrumbs (Breadcrumbs with a little basil, oregano, & parmesean cheese mixed in) 1 lb. of eggplant 1 tsp. of olive oil Wash eggplant, remove top(s), and slice in 1/2 inch thick rounds. Spread the olive oil on a cookie sheet. Put the breadcrumbs in one bowl, and the eggs in another bowl. Dip the slices first into the eggs, allowing the excess to drip off back into the bowl, and then dip both sides into the breadcrumbs. Place on cookie sheet. Bake in 425 degree (F) oven for about 15 minutes, turn, and bake another 10 minutes, or until desired crispness. (Just tried this last night, and it was excellent! Like eating "fried" appetizers without the fat and calories!!)
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