Guest guest Posted September 29, 2009 Report Share Posted September 29, 2009 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. Quote Link to comment Share on other sites More sharing options...
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