I wanted to cut the fat from fried eggplant but wanted to keep the crispy taste you get from frying. So, I battered the eggplant and then just coated the outside in oil.
They turned out nicely, less fat and the flavor didnt lose much.
- 1 eggplant sliced
- 2 eggs beaten
- flour or bread crumbs
- olive or other vegetable oil
Dip eggplants in the beaten egg and then in the bread crumbs or flour. Place in a baking dish. Then coat with oil an each side. Coat them the same way you would if you were roasting potatoes or other vegetables in the oven. Bake on 200 C for 15-20 minutes. Flip once about half way through when you see they are golden brown on top.
Using your favorite tomato sauce, mix in cottage cheese and top with Parmesan, mozzarella, or jack cheese.