Crispy Baked Eggplant Parmesan Recipe

About this recipe

A delicious and crispy baked eggplant dish, perfect for a hearty dinner. This Eggetarian recipe combines layers of cheesy goodness with a golden breadcrumb crust for a satisfying meal.

Ingredients

• 500 g Organically Grown Small Brinjal
• 50 g The Select Aisle Bread Crumbs
• 6 pcs Licious Brown Eggs
• 25 g Parsley
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 1 Unit Cj Korean Pancake Flour Mix
• 100 g Zoff Garlic Powder

Instructions

1. 1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. 2. In a shallow bowl, mix 2 cups of bread crumbs, 2 cups of flour, 2 teaspoons of garlic powder, 3 tablespoons of freshly grated parmesan cheese, 3 tablespoons of shredded mozzarella cheese, and 2 tablespoons of chopped parsley.
3. 3. In another bowl, beat 2 eggs until smooth.
4. 4. Slice 1 medium eggplant into 1/4-inch thick rounds. Dip each slice into the beaten eggs, ensuring both sides are coated.
5. 5. Dredge the egg-coated eggplant slices in the breadcrumb mixture, pressing gently to adhere the coating.
6. 6. Arrange the breaded eggplant slices on the prepared baking sheet in a single layer. Bake for 20 minutes, then flip the slices and bake for another 15 minutes until golden and crispy.
7. 7. Remove from the oven and sprinkle the remaining 5 tablespoons of mozzarella cheese evenly over the slices. Return to the oven for 5 minutes, or until the cheese is melted.
8. 8. Serve warm with a side of tomato sauce or a fresh salad for a complete dinner.