- Kinloch Pecan Oil
- Salt & pepper (to taste)
- Garlic (to taste)
- Progresso Italian bread crumbs
Peel Eggplant and
slice. Place eggplant on wax paper and allow to sweat for approx 1 hour.
Brush eggplant slices with Kinloch Pecan Oil, add pepper and garlic salt to
taste. Coat each slice of eggplant with Progresso Italian bread crumbs.
Place on baking sheet and bake at 400 degrees for approx 10 - 15 minutes on
Will keep until next day and makes a great eggplant and Swiss or provolone cheese sandwich!