Name: Crispy Baked Eggplant Recipe: A Perfectly Golden, Crunchy, and Healthy Delight
Ingredients: 2 medium eggplants, sliced into 1/2-inch rounds; 1 cup all-purpose flour; 2 large eggs, beaten; 1 cup breadcrumbs (Panko for extra crunch); 1/2 cup grated Parmesan cheese; 1 tsp garlic powder; 1 tsp Italian seasoning; Salt & pepper, to taste; Cooking spray or olive oil

Ingredients

Scale

2 medium eggplants, sliced into 1/2-inch rounds
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (Panko for extra crunch)
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
Salt & pepper, to taste

Cooking spray or olive oil

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Sprinkle eggplant slices with salt, let sit for 15 minutes, then pat dry to remove moisture.
Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
Dip each eggplant slice into flour, then egg, then breadcrumb mixture, coating well.
Arrange slices on baking sheet and spray lightly with cooking spray or drizzle with olive oil.
Bake for 20 minutes, flip, then bake another 15–20 minutes until golden and crispy.

Serve warm with marinara sauce or as a side dish.