PEPPERONI EGGPLANT CRISPS
1 large eggplant
1/2 lb. Mozzarella or Jack cheese, grated or thinly sliced
1 pkg. (4 oz.) thinly sliced pepperoni
Dried oregano leaves
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
2 eggs, beaten
Olive oil
Wash eggplant, cut into 1/2 inch slices. Do not peel. On half of the slices,
place Mozzarella or Jack cheese. Top with 2 or 3 pepperoni slices. Sprinkle
with oregano. Top with remaining eggplant halves. Combine bread crumbs and
Parmesan cheese on a plate. On another plate, place the eggs. Dip the
eggplant on each side first in the egg and then in the crumbs. When well
breaded, place on a baking sheet. Drizzle each side with about 1 tsp. of
olive oil.
Bake at 375 degrees F for 15 minutes. Turn with a spatula.
Bake for 15 minutes on other side. Serve hot, warm, or at room temperature.
1 large eggplant
1/2 lb. Mozzarella or Jack cheese, grated or thinly sliced
1 pkg. (4 oz.) thinly sliced pepperoni
Dried oregano leaves
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
2 eggs, beaten
Olive oil
Wash eggplant, cut into 1/2 inch slices. Do not peel. On half of the slices,
place Mozzarella or Jack cheese. Top with 2 or 3 pepperoni slices. Sprinkle
with oregano. Top with remaining eggplant halves. Combine bread crumbs and
Parmesan cheese on a plate. On another plate, place the eggs. Dip the
eggplant on each side first in the egg and then in the crumbs. When well
breaded, place on a baking sheet. Drizzle each side with about 1 tsp. of
olive oil.
Bake at 375 degrees F for 15 minutes. Turn with a spatula.
Bake for 15 minutes on other side. Serve hot, warm, or at room temperature.
