The garden gives up its final harvest, and I juggle two eggplants in my hands. My daughters ask for Eggplant Crisps to dip in marinara sauce.
It’s so easy: You cut your eggplant into thin slices, soak them for a minute in whisked egg and milk, then press each side of the slice into your breading (1 cup Italian style breadcrumbs, 1/2 cup parmesan cheese, and a tablespoon of garlic powder).
Drizzle with olive oil (or spray the tops with oil). Bake these at 400 degrees until crisp and brown.
It’s a great snack, and a good way to use up all the extra eggplant around here.