Recipe submitted by Stella Schnoor of Corcoran for the 1989 Visalia Farmers Market Harvest Cookbook.
2 medium sized eggplants
¼ cup grated parmesan cheese
½ cup fine dry bread crumbs
1 tablespoon parsley, chopped
¼ teaspoon salt
¼ teaspoon pepper
4 tablespoons butter, melted
¼ cup flour
How to Make:
Peel eggplants and cut into ½ inch thick slices.
In a pie pan, combine cheese, bread crumbs, salt, pepper and parsley.
In another pan beat eggs lightly. Dust each eggplant slice with flour and dip into beaten eggs, coating both sides, then dip in crumb mixture.
Melt butter in each of two 10×15 inch pans. Tilt pans to coat evenly. Arrange eggplant slices in a single layer in pans. Bake, uncovered, in a 400 degree oven for 25 minutes, turning once, or until browned on both sides.
Makes about 6 servings.