Discover the irresistible crunch of crispy baked eggplant Perfectly seasoned this delightful dish is a musttry for healthy eating enthusiasts
Ingredients
Scale
1 large eggplant
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
2 large eggs
Salt and pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Cooking spray or olive oil
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplant into 1/4-inch thick rounds. Lay the slices on a paper towel, sprinkling salt on both sides to draw out excess moisture. Let them sit for about 30 minutes.
In a shallow bowl, combine breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper.
In another bowl, beat the eggs until well combined.
Pat the eggplant slices dry with a paper towel. Dip each slice first in the beaten eggs, allowing excess to drip off, then coat with the breadcrumb mixture, pressing down gently to adhere.
Place the coated eggplant slices on a baking sheet lined with parchment paper or lightly greased with cooking spray. Make sure they are spaced apart.
Lightly spray the tops of the eggplant slices with cooking spray or drizzle with olive oil. Bake for 25-30 minutes, flipping once halfway through, until golden brown and crispy.
Remove from the oven and let cool slightly. Serve with your favorite sauce or garnish.
