Crispy Baked Eggplant Recipe

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Steps

1. Step 1

   Sprinkle each eggplant round with a small pinch of salt (not too much!). Transfer the salted eggplant rounds to a large colander to drain or set them in a single later on paper towels. Allow them to drain for approximately 30 minutes - this extra step will help remove bitterness and moisture from your eggplant.

2. Step 2

   Meanwhile, preheat oven to 425 degrees F and line two large baking sheets with parchment paper or aluminum foil. Set aside.

3. Step 3

   Transfer Panko breadcrumbs, parmesan, garlic powder, Italian seasoning, and pepper to a shallow mixing bowl. Mix to combine and set aside. In a separate bowl add the eggs and whisk well. Set aside.

4. Step 4

   After 30 minutes has passed use a soft, damp cloth to wipe away as much salt as possible from each eggplant round and pat dry with clean paper towels.

5. Step 5

   Dip an eggplant round into the whisked eggs, covering both sides of the eggplant. Immediately transfer the egg-covered eggplant round to the bowl filled with the breadcrumb mixture and cover to coat. Transfer your coated eggplant round to your prepared baking sheet and repeat with your remaining eggplant rounds.

6. Step 6

   Transfer baking sheets to the oven and bake for 20 minutes before flipping and continuing to bake the other side until crispy and golden.

7. Step 7

   Remove from the oven and serve immediately on sandwiches, as a side, appetizer, or with baked eggplant parmesan.

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