Hopkins Family Cookbook

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All Authors Aunt Karen (Dean) Aunt Karen and Uncle Jon (Dean) Aunt Kim (Downey) Brendon Downey Dad (Kirk Hopkins) Daddy (Kirk Hopkins) Debbie Milesky Grandma (Karen) Oller Grandma (Louise) Hopkins Grandma (Nelda) Hopkins Grandma (Nelda) Hopkins and Mama (Ovie Mae) Wilson Great Grandma (Louise) Hopkins Great Grandma (Lydia) Tibbles Great Grandma (Marie) Oller Heather Dean Hunter Dean Jodie Dawson Mme. McCoy (Natalie's French Teacher) Mom (Pam Hopkins) Mom (Pam Hopkins, originally from Margie Geisler, secretary at school) Nanny (Sandy Downey, Uncle Bryant's mom) Natalie Hopkins Rachel Milesky Rima Milesky Sandy Knose

Table of Contents or Details
Table of Contents Recipe Details

Style
clover dark food

Eggplant by Mom (Pam Hopkins)

Ingredients

• 1 eggplant, sliced into 1/4 inch disks
• 1 egg, whisked
• 1/2 cup Panko breadcumbs
• 1/4 cup parmesan cheese
• 1 teaspoon Italian seasoning

Notes

Serve as a snack with marinara sauce or with pasta and sauce as a meal.

Directions

• Preheat the oven to 400 degrees.
• Slice the eggplant into 1/4 inch disks.
• Lay the eggplant out in a single layer on a cooling rack.
• Sprinkle with salt and let sit for 15 minutes. Dab with a paper towel to absorb the expelled water, then flip to the other side. Salt the other side, let sit for 15 minutes, then dab again to remove excess water.
• In a small bowl, whisk egg. Set to the side.
• In another bowl, mix Italian seasoning, breadcrumbs and parmesan cheese.
• Dip the eggplant in the egg first, then dunk in the breadcrumb mixture.
• Arrange breaded eggplant in a single layer on a baking sheet. Bake for 15 minutes.
• Flip the eggplant, then bake for another 5-7 minutes.

Category

Snacks