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Eggplant Parmesan

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We received our Bountiful Basket on Saturday, and occasionally there is produce in it that we don’t often buy.  Which is kind of nice, as it gets us to try new fruits and veggies.  This time we got an eggplant.  I wasn’t too excited about it, as I was just talking with some cousins about it, and how much everyone disliked it.  I didn’t think I would even want to give it a try, but since I got one, I thought heck, why not.  Surprisingly we all liked it!  For this recipe it tastes bests when they are warm and crispy right out of the oven.

Serves 4 for just a bit more than the cost of an eggplant

INGREDIENTS:

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1 medium eggplant, cut into 1/4 – 1/2 inch slices

1 egg white, beaten lightly

1/2 cup of breadcrumbs (Italian seasoned crumbs work beautifully)

1/4 cup grated Parmesan cheese

1 tsp Italian spices

garlic salt and ground pepper to taste

DIRECTIONS:

Preheat your oven to 400 degrees.

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Mix together your breadcrumbs, grated Parmesan and Italian spices.

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Make sure your eggplant is fairly dry by patting it with a paper towel.  Season your eggplant on both sides with garlic salt and pepper.

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Dip each eggplant slice in the egg white, then the breadcrumb mixture and lay on a cookie sheet that has been sprayed with Pam.

When finished, spray Pam across all the tops of the eggplant slices.

Bake for 12 – 15 minutes until eggplant is tender.

ENJOY!!