Eggplant Crisps

Recipe Ingredients

1 teaspoon	5ml	Eggplant (large)
		Pepper
1 cup	146g / 5.1oz	Ricotta cheese
1/4 cup	15g / 0.5oz	All-purpose flour
1 cup	146g / 5.1oz	Provolone cheese - shredded
2		Eggs - beaten
1/2 cup	118ml	Parmesan
1/2 cup	73g / 2.6oz	Dry bread crumbs
3 tablespoons	45ml	Parsley - minced
1/2 cup	118ml	Olive oil
1/2 cup	46g / 1.6oz	Pepperoni - minced
		Salt

Recipe Instructions

Preheat oven to 375F. Wash eggplant. Slice crosswise into 1/4 " thick slices. Combine the cheeses with the parsley and minced pepperoni. Season with salt and pepper. Spread an equal amount on half the eggplant slices. Place an uncoated eggplant slice on each coated slice (an eggplant sandwich). Coat each "sandwich" with flour, then egg and then breadcrumbs. Place on a baking sheet. Drizzle 1 tablespoon of oil on each side of each "sandwich". Bake for 30 to 35 minutes or until golden brown and tender, turning after about 20 minutes. Serve hot, cold or at room temperature.

Yields 8 Servings

Source:
Elizabeth Powell

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