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

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 12 Per Pack Fresh 'N' Free 12 Medium Free Range Eggs
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 50G Pepper Black Ground BWFO
• - Tata Salt
• 250G Granoro Breadcrumbs, 250G
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml

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.