Eggplant lovers enjoy this vegetable as a side to any dish. Baked, rather than fried, the eggplant absorbs less oil and seems a bit more meaty as a result. We freeze these crusty rounds to use as the foundation of a couple of main dishes — at least we freeze what does not get gobbled up as a side dish.
Below are suggested proportions. Try these proportions once. You may want more or less oil, more or less of the crumb mixture. You may want the eggplant sliced a bit thicker. Find what fits your own tastes
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