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Oven-fried Eggplant Fingers

From Vilonia Farmers Market

<p>Interesting way to enjoy eggplant with the convenience of baking and with less clean up. Kids can help with the dipping and they love the finger food.</p>
Source: Folly Farm (Entered by John Zabel)
Serves: 4 to 6

2 or 3 medium eggplants
2 cups plain or seasoned bread crumbs
Salt and pepper to taste
dash cayenne (optional)
1/2 tablespoon fresh oregano (chopped fine)
Olive oil for sprinkling over fingers
2 large eggs (lots available at the Market)

Step by Step Instructions
  1. Preheat oven to 425 degree F. Line baking pan with foil to save cleanup. Wash and peel eggplant. Cut into 1/2 inch fingers 3 to 4 inches long. Beat eggs in medium bowl until mixed thoroughly. Mix crumbs and seasonings in large bowl. Dip fingers in eggs then into crumbs and place in baking dish. Continue until all are fingers have been placed in single layer on baking pan.
  2. Sprinkle olive oil over the pan. Bake in 425 degree F oven for 25 to 30 minutes. Serve hot with warmed marinara sauce for dipping.