Easy Baked Eggplant

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Easy Baked Eggplant

 

2 pound eggplant

3/4 teaspoon salt

dash pepper

3 tablespoons flour

1 egg, beaten

1/2 cup fine dry bread crumbs

1/4 cup butter, cut into small pieces

 

Peel eggplant and cut into 1/4-inch rounds. Sprinkle with salt and pepper, then

dredge with flour. Dip in beaten egg, then into the bread crumbs. Place in a

lightly buttered casserole. Dot with butter. Bake at 325 degrees for 1 hour.

Serves 6.