Bubby’s Baked Eggplant

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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!

bubbys-baked-eggplant

 

Bubby's Baked Eggplant

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.

Bubby's Baked Eggplant

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!

Bubby's Baked Eggplant

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.

Bubby's Baked Eggplant

Bubby’s Baked Eggplant
Recipe Type: Side Dish
Author: Shaina
Ingredients
  • 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
Instructions
  1. Soak sliced eggplant in salted water for at least one hour before preparing.
  2. Preheat the oven to 400 degrees.
  3. Drizzle about 2 tbsp of olive oil on an unlined baking sheet.
  4. Fill one wide bowl with beaten eggs and another wide bowl with the Panko.
  5. Dip each slice of eggplant in egg and then cover as much as possible with Panko.
  6. 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.
  7. Bake for 20 minutes. Remove pan from the oven and flip the eggplant slices.
  8. Bake for another 10-15 minutes or until each side is browned.

 

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Hello! I’m Shaina – a Delray Beach, Florida resident, foodie, and lifestyle blogger. I love exploring South Florida and beyond, and sharing everything from my favorite restaurants, products and more with you! See more by following along on Instagram:  @takeabiteoutofboca

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