Crispy Parmesan Baked Eggplant Slices Recipe

About this recipe

A delightful Eggetarian dinner option featuring crispy baked eggplant slices coated in Parmesan and breadcrumbs. Perfect for those seeking a quick and satisfying meal.

Ingredients

• 500 g Organically Grown Small Brinjal
• 10 pcs Hen Fruit -10 Jumbo Size Antibiotic Free Speciality Eggs
• 50 g The Select Aisle Bread Crumbs
• 200 g Old Hill Parmesan Cheese
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat your oven to 450°F (230°C) and line a baking sheet with nonstick spray.
2. 2. Slice an unpeeled eggplant crosswise into 1/4-inch thick slices and sprinkle both sides with 1 tsp salt. Let them sit for 10 minutes, then pat dry with a paper towel.
3. 3. In a shallow bowl, beat 1 large egg. In another bowl, mix 1 cup breadcrumbs with 1/2 cup grated Parmesan cheese and a pinch of black pepper.
4. 4. Dip each eggplant slice into the beaten egg, ensuring it is fully coated, then press it into the breadcrumb mixture to coat evenly.
5. 5. Arrange the coated eggplant slices on the prepared baking sheet in a single layer without overlapping.
6. 6. Bake in the preheated oven for about 20 minutes, flipping the slices halfway through, until they are golden brown and crispy.
7. 7. Remove from the oven and serve hot as a main dish or a side, optionally garnished with fresh parsley or a squeeze of lemon.