Oven-Fried Eggplant

This simple recipe comes from about.com.

Ingredients:

2 tbsp plus half tsp salt, divided

2 eggplants

2 cups fresh breadcrumbs (Adrienne's note: I used panko)

1/4 tsp freshly ground black pepper

pinch of cayenne

2 tsp vegetable oil

2 eggs

Directions:

In a large bowl, dissolve 2 tbsp salt in one cup of warm water. add 3 quarts cold water. Set aside.

Trim eggplant and cut into 1/2-inch thick, 3 to 4 inch long sticks. Put in salt water, submerge with an upside-down plate, and let sit for 30 minutes.

Meanwhile, in a medium bowl, combine breadcrumbs, remaining 1/2 tsp salt, pepper, and cayenne, if you like. Add oil and use your fingers to work the oil into the breadcrumb mixture. Transfer to a large plate or shallow bowl. Set aside.

Whisk eggs to break them up completely. When you lift the whisk up, it should be as lifting it out of water.

Preheat oven to 425 degrees F. Liberally oil a large baking sheet or use nonstick.

Drain and thoroughly dry eggplant sticks.

Keeping one hand dry and one hand wet, dip an eggplant stick in the eggs, lift it out and shake off any excess egg, put stick in breadcrumbs mixture and coat completely, lift out and shake off any excess breadcrumbs, transfer stick to prepared baking sheet. Repeat with remaining sticks.

Bake, turning once, until brown, crispy, and tender to the bite, about 30 minutes. Serve hot.