Cheesy Baked Eggplant

Eggplant is one of those vegetables I always buy and then never know what I want to do with it.  I normally think about grilling it or making eggplant parmesan.  It’s kind of a challenge to me to find something that everyone will like.   So naturally, when I had an eggplant the other day, I decided to cover it in breadcrumbs and cheese and then bake it so it was ooey and gooey and delicious!

Start by setting up your breading stations.  Beat 2-3 eggs in a bowl and season some breadcrumbs in a bowl (I just used garlic powder, salt and pepper).


Dip the sliced eggplant in the egg and then in the breadcrumbs.  Place in a frying pan with oil to crisp.


Fry on both sides for about 3-4 minutes each side.


Place on an aluminum foil lined baking sheet.


Add a teaspoon of ricotta cheese and spread into a thin layer.


Top with shredded cheese.


Bake at 375 degrees for about 12-15 minutes (until cheese is melted).


Serve and enjoy!


1 eggplant – sliced
2-3 eggs
1 cup breadcrumbs
salt, pepper, garlic powder (to taste)
olive oil
1/2 cup ricotta cheese
1/2 cup shredded cheese

Set up breading stations: beat eggs in a bowl, place breadcrumbs in another bowl and season with salt, pepper and garlic powder.  In a medium frying pan, heat olive oil.  Dip sliced eggplant in eggs, then coat in seasoned breadcrumbs and place in frying pan.  Fry each side for about 3-4 minutes, until crisp.  Then place on an aluminum foil lined baking sheet.  Top each slice with about a teaspoon of ricotta cheese and spread into a thin layer.  Then top with shredded cheese.  Bake in a 375 degree oven until cheese is melted.

Serve and enjoy!