Sicilian Eggplant Quick & Easy
This recipe was given to me by a Sicilian woman whose mother cooked eggplant like this.
- 2 medium eggplants
- Olive oil
- Italian bread crumbs
- Parmesan cheese
- Take 2 eggplants, Ursula said, and cut them into 1/2″ rounds. I inquired as to the type and she seemed quite happy with the small Japanese variety. Sweat the eggplant in a colander. Now all you eggplant sweat-ers know that means to sprinkle the rounds with Kosher salt and let them sit for 30-60 minutes in a colander. Place a plate beneath to catch juices and a weighted plate atop the rounds. The pressure forces any bitter juices to drain out. Gently press out any remaining juices and rinse.
- Coat the rounds lightly in olive oil. Place Italian bread crumbs and Parmesan cheese on a plate. (It must be Italian bread crumbs; I used plain and added Italian seasoning.) Press each mixture into eggplant rounds on both sides. I used twice as much bread crumbs as cheese in the mixture and a bit of ground pepper. No more salt is needed.
- Place on oiled baking sheet in a 450-degree oven and bake until brown on one side. Flip over to brown on other side, about 30-40 minutes total. Serve warm.