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One of my all-time favorite side dishes is my Bubby’s Baked Eggplant. It’s almost too easy to make, and even easier to completely devour!
It’s finally here — the recipe I’ve talked about so much — the recipe I’ve tried to replicate in the past with Panko-Parmesan Crusted Eggplant and Quinoa Crusted Eggplant and Tomato Stacks, but still come up a bit short. It took me a while to get Bub to write it down for me, and even after she did, it took me a while to get around to making it. Now that I have, it’s definitely going into regular rotation.
It’s hard to get exact recipe instructions from any grandmother. It seems that everything they make is just a dab of this, a pinch of that, a little mixin’ and stirrin’ and voila! T he most delicious thing you’ve ever tasted. I don’t know how they do it, but they do. Bubby’s matzo balls are a mystery to our whole family. But her eggplant? I got it. Oh, I got it gooooood! Not only do I ask her to make this every time I come over for dinner, but I basically eat the entire batch. It’s sort of dangerous now that I know how to make it on my own. I’m going to need to keep a stash of eggplant in the house at all times!
You’ll laugh at how easy this recipe it, but there’s a certain amount of love and Bubby-ness that goes into it that just makes it taste better than any other baked eggplant. I hope I can put the same amount of love into mine as she does in hers.
- 1 large eggplant (look for one that is long rather than too wide), sliced into 1/2-inch rounds
- 2-3 cups Panko breadcrumbs
- 2 large eggs, beaten
- Olive oil
- Soak sliced eggplant in salted water for at least one hour before preparing.
- Preheat the oven to 400 degrees.
- Drizzle about 2 tbsp of olive oil on an unlined baking sheet.
- Fill one wide bowl with beaten eggs and another wide bowl with the Panko.
- Dip each slice of eggplant in egg and then cover as much as possible with Panko.
- Arrange on the prepared baking sheet and make sure each side of the eggplant gets a generous coating of olive oil. Add more if needed.
- Bake for 20 minutes. Remove pan from the oven and flip the eggplant slices.
- Bake for another 10-15 minutes or until each side is browned.
