Recipe courtesy of Ingrid Croce
Show: Chef Du Jour
Episode: Ingrid Croce
Level:
Easy

Ingredients

Lemon ricotta mixture:

Directions

Cut off the top of the eggplant and slice crosswise. Sprinkle with salt and arrange the slices on a plate at an angle. Put a weight on top of it to sweat the eggplant, allowing the juices to drain for 1 to 2 hours. Dry the eggplant slices with a paper towel.

Mix the eggs, milk and pinch of salt and pepper in a bowl. Stir the crushed garlic into the olive oil in a cup. Lightly coat a baking sheet with the garlic-olive oil mixture.

Dip each slice of eggplant on both sides in the egg batter and then into the bread crumbs. Tap in the bread crumbs with your palm to get a good adherence to the surface. Shake off the excess crumbs and place breaded slices of eggplant on the baking sheet. Bake for about 10 minutes on each side at 375 degrees until the eggplant is tender

Lemon ricotta mixture:

Put the ricotta in a bowl and stir in the eggs; add the remaining ingredients and mix together.

IDEAS YOU'LL LOVE

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Irish Soda Bread

Recipe courtesy of Food Network Kitchen

Fancy Bread Pudding

Recipe courtesy of Ree Drummond

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Bananas Foster Bread

Recipe courtesy of Damaris Phillips

Irish Soda Bread

Recipe courtesy of Rick Curry

Eggplant Zuppa

Recipe courtesy of Phillip "Ippy" Aiona

Eggplant Parmesan

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking