Ingredients
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1 large eggplant
1/2 lb. Mozzarella or Jack cheese, grated or thinly sliced
1 pkg. (4 oz.) thinly sliced pepperoni
Dried oregano leaves
1/2 cup dry bread crumbs
1/2 cup grated parmesan cheese
2 eggs, beaten
Oil, olive preferred
Crushed red pepper, optional
Preparation
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Wash eggplant, slice into 1/2 inch slices. Do not peel. On half of the slices, place mozzarella or jack cheese. Top with 2 or 3 pepperoni slices. Sprinkle with oregano. Top with remaining eggplant halves. Combine bread crumbs and parmesan cheese on a plate. On another plate, place the eggs. Dip the eggplant on each side first in the egg and then in the crumbs. When well-breaded, place on a baking sheet. Drizzle each side with about 1 tsp. of olive oil. Sprinkle with crushed red pepper, if desired. Bake at 375\u00b0 for 15 minutes. Turn with spatula. Bake for 15 minutes on other side. Serve hot, warm, or at room temperature.
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