Crispy Baked Eggplant Rounds

Eggplant, often hailed for its versatility, is a staple in kitchens around the world. This unique vegetable, with its rich, slightly bitter flavor, can be transformed into a wide array of dishes, from hearty casseroles to savory dips. One of the most delightful ways to enjoy eggplant is through Crispy Baked Eggplant Rounds. This dish not only offers a satisfying crunch but also serves as a healthier alternative to traditional fried snacks, making it an ideal choice for anyone looking to indulge without the guilt.

Discover the delightful world of Crispy Baked Eggplant Rounds, an easy and healthy snack that satisfies your cravings without the guilt. This recipe transforms versatile eggplant into a crunchy treat perfect for any occasion, from family dinners to parties. With minimal cooking skills required, you can enjoy a nutritious dish that’s vegetarian and gluten-free friendly. Dive into the details and elevate your snacking game while enjoying the nutritional benefits of eggplant!

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Ingredients

1 large eggplant

1 cup breadcrumbs (panko for extra crunch recommended)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried Italian herbs (oregano, basil, thyme)

1/2 teaspoon paprika

Salt and pepper to taste

2 large eggs

Olive oil spray or a drizzle of olive oil

Fresh parsley for garnish (optional)

Instructions

Prep the Eggplant: Start by slicing the eggplant into 1/2-inch thick rounds. Place the rounds in a colander, sprinkle salt on both sides, and let them sit for about 30 minutes. This helps draw out moisture and bitterness. Rinse and pat dry with paper towels afterward.

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

Prepare the Breading Station: In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried Italian herbs, paprika, salt, and pepper. Mix well.

Egg Wash: In another bowl, whisk the eggs until well-beaten.

Bread the Eggplant: Dip each eggplant round first into the egg wash, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing gently to adhere. Repeat this process until all rounds are coated.

Arrange on Baking Sheet: Place the breaded eggplant rounds in a single layer on the prepared baking sheet. Make sure they don’t overlap for even cooking.

Spray with Olive Oil: Lightly spray the tops of the eggplant rounds with olive oil or drizzle a small amount of olive oil over them to help achieve a crispy texture.

Bake: Bake in the preheated oven for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.

Serve: Remove from the oven and let cool for a minute. Garnish with freshly chopped parsley if desired and serve warm. Enjoy as a snack, appetizer, or side dish with your favorite dipping sauce!

Prep Time, Total Time, Servings: 10 minutes | 45 minutes | Serves 4