Baked Bread and Eggplant: The Delicious Recipe To Reuse Stale Bread

Baked bread and eggplant is a delicious combination of flavors and textures that can make for a satisfying meal or appetizer. There are many different ways to prepare this dish, but here is a simple recipe to get you started:

Ingredients:

• 1 medium-sized eggplant
• 2-3 slices of bread (preferably a rustic, crusty bread)
• Olive oil
• Salt
• Pepper
• Garlic powder
• Italian seasoning
• Optional: grated Parmesan cheese

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the eggplant into 1/4-inch thick rounds and place them in a bowl of salted water for about 10 minutes to remove any bitterness.
3. While the eggplant is soaking, tear the bread into small pieces and place them in a mixing bowl.
4. Drizzle the bread with olive oil and sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss the bread to evenly coat with the seasoning.
5. Once the eggplant has soaked, drain and pat dry with paper towels.
6. Grease a baking sheet with olive oil and arrange the eggplant rounds in a single layer.
7. Place the seasoned bread pieces on top of the eggplant rounds, pressing down gently to create a crust.
8. Drizzle the top of the bread and eggplant with a little more olive oil.
9. Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and the eggplant is tender.
10. If desired, sprinkle the top with grated Parmesan cheese and return to the oven for a minute or two to melt the cheese.
11. Remove from the oven and let cool for a few minutes before serving.

Enjoy your delicious baked bread and eggplant dish!