Description
Indulge in the delightful crunch and rich flavors of our Crispy Oven-Baked Eggplant Rounds. Coated with a heavenly mix of Parmesan Reggiano and panko crumbs, these eggplant slices offer a healthier alternative to fried snacks without compromising on taste. Perfectly golden and irresistibly crispy, they make for an exquisite appetizer or a tasty side dish that pairs beautifully with any main course.
Ingredients
1 medium eggplant, washed and sliced into 1/2 inch thick rounds
2 tbsp vegetable oil
2 tbsp butter
1/2 cup flour
2 eggs
1 1/2 cups panko crumbs
1 cup finely grated Parmesan Reggiano
1 tbsp fresh flat parsley, finely chopped
Salt and pepper
Instructions
Preheat oven to 450°F (232°C).
In a large ziplock bag, mix flour with a pinch of salt and pepper. In another bag, mix panko crumbs, Parmesan, parsley, and a pinch of salt and pepper.
Spread vegetable oil on a large baking sheet, add butter, and heat in the oven for 3-5 minutes until the butter browns.
Coat eggplant slices in the flour mixture, dip in beaten eggs, then coat in the panko mixture.
Arrange the coated slices on the preheated baking sheet and bake for 15 minutes, flip, and bake for another 15 minutes until crispy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 220