Crusty Baked Eggplant - cooking recipe

Ingredients

1 (1 to 1 1/4 lb.) eggplant
1 tsp. salt
1 egg
2 Tbsp. grated Parmesan cheese
1/4 c. finely chopped parsley
1/4 c. all-purpose flour (approximately)
2 Tbsp. butter, melted

Preparation

Peel eggplant if you wish; cut into 1/2-inch slices.
Sprinkle salt on both sides of slices.
Let stand for 30 minutes; rinse with water and pat dry.
In a pie pan, beat egg slightly.
In another pan, combine cheese, bread crumbs and parsley.
Dust each eggplant slice with flour, dip in egg to coat all over and dredge in crumb mixture.
Brush butter over bottom of a shallow-rimmed baking pan. Arrange eggplant slices in butter in a single layer.
Bake, uncovered, in a 400\u00b0 oven for 25 minutes, turning once to brown both sides.
Makes 4 servings.