Sesame Parmesan Crusted Eggplant Recipe

About this recipe

A delightful baked dish featuring crispy sesame and parmesan-coated eggplant slices, perfect for a satisfying dinner. This eggetarian recipe is both hearty and flavorful, ideal for those seeking a quick and wholesome meal.

Ingredients

• 25 g Parsley
• 500 g Brinjal - Bharta (Bhartachi Vangi)
• 50 g The Select Aisle Bread Crumbs
• 200 g Old Hill Parmesan Cheese
• 1 pack (100 g) Nutraj Classic Safed Til | Sesame Seeds | Natural
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 1 ltr Mother Dairy Toned Milk
• 1 ltr Bertolli Extra Virgin Olive Oil
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 100 g Salt
• 6 pcs White Eggs

Instructions

1. 1. Preheat your oven to 400°F (200°C) and lightly oil a baking sheet.
2. 2. In a shallow bowl, mix 1/2 cup bread crumbs, 1/4 cup grated parmesan, 2 tablespoons sesame seeds, 1 tablespoon chopped parsley, and a pinch of salt and pepper.
3. 3. In another bowl, whisk together 1 egg and 1/4 cup milk to create an egg wash.
4. 4. Slice 500 g of eggplant into 1/2-inch thick rounds. Dip each slice into the egg wash, ensuring it is fully coated, then press it into the crumb mixture to coat both sides evenly.
5. 5. Arrange the coated eggplant slices on the prepared baking sheet in a single layer. Drizzle 2 tablespoons of olive oil over the slices.
6. 6. Bake in the preheated oven for 20 to 30 minutes, flipping the slices halfway through, until the eggplant is golden brown and tender.
7. 7. Remove from the oven and let cool slightly before serving. Enjoy your crispy sesame parmesan crusted eggplant as a main dish or a side!