This dish features tender slices of eggplant coated in a crisp, golden Parmesan crust, delivering a deliciously savory flavor with every bite. The crunchy exterior complements the soft, creamy texture inside, making it a satisfying option for an appetizer, side dish, or even a main course. Perfectly seasoned and baked or fried, it’s a flavorful way to enjoy eggplant with a cheesy, crunchy twist.
Ingredients:
- 1 large eggplant, sliced into ½-inch rounds
- 1 cup breadcrumbs (preferably panko)
- ½ cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil spray (or olive oil for drizzling)
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
 - In a shallow bowl, whisk the eggs. In another bowl, combine breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
- Dip each eggplant slice in the egg mixture, then coat thoroughly with the breadcrumb mix.
- Arrange the coated slices on the prepared baking sheet and lightly spray or drizzle with olive oil.
- Bake for about 25–30 minutes or until golden brown and crispy, flipping halfway through.
- Serve warm as an appetizer or side dish! Enjoy!