Name: Crispy Baked Eggplant Rounds
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 2 pounds (907 g) small to medium-size eggplant (about 6 depending on exact size); 2 large eggs; 3/4 cup (180 ml) finely grated Parmesan cheese; 3/4 cup (180 ml) plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option); 1 teaspoon (5 ml) dried Italian Seasoning; 1/2 teaspoon (3 ml) each kosher salt and freshly ground pepper; Olive oil, for baking sheets; Optional : marinara sauce for dipping

Description

Discover how to make perfect crispy baked eggplant rounds with this easy recipe. Learn tips for achieving the ideal texture and flavor. Click to elevate your meals!

Ingredients

2 pounds (907 g) small to medium-size eggplant (about 6 depending on exact size)
2 large eggs
3/4 cup (180 ml) finely grated Parmesan cheese
3/4 cup (180 ml) plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option)
1 teaspoon (5 ml) dried Italian Seasoning
1/2 teaspoon (3 ml) each kosher salt and freshly ground pepper
Olive oil, for baking sheets
Optional : marinara sauce for dipping

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Instructions

Set your oven to 375°F and generously grease a baking tray with olive oil. You might need two trays.
In one shallow dish, beat the eggs with a tablespoon of water. In a separate dish, mix together the panko breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
Slice the eggplants into thick pieces, aiming for a thickness of 1/2 to 3/4 inches. This allows them to brown without becoming overly soft. Dip each eggplant slice into the egg wash, then let any excess drip off. Coat the slices by pressing them into the Parmesan mixture, ensuring they are well-covered. Place the prepared slices onto the oiled baking tray.
Bake the slices until their undersides are golden brown, approximately 17-20 minutes. Use a spatula to check the color, and if needed, extend the baking time slightly. Turn the slices over and bake for an additional 10 minutes, or until the second side is lightly browned but still a bit firm. Ovens can vary, so you may need to adjust the time. Focus on achieving a golden first side, then prioritize texture over perfectly browning the second side. If you’re in a hurry, you can broil the tops briefly instead of flipping them.
Once done, remove from the oven and serve immediately, with marinara sauce for dipping if desired.

Notes

Ensure eggplant slices are of even thickness for uniform browning. Mix panko breadcrumbs and Parmesan thoroughly for consistent coating. Press slices gently into breadcrumbs for a crunchy texture.