Coated with a panko-parmesan mixture, this crispy baked eggplant is perfect as an appetizer or a side dish.
- Eggs - Italian seasoning - Garlic powder - Black pepper - Parmesan cheese - Panko breadcrumbs - Eggplants
Rinse and dry eggplant. Slice into 1/2-inch thick slices. Eggplant skin is edible so it is a personal choice to peel or not. Set them aside.
Set up your dredging station by placing eggs in one bowl and the panko & parmesan mixture in another bowl.
Dip each eggplant slice in eggs (letting the excess drip off) first and then into the panko mixture making sure that it is coated on all sides.
Place the now-coated eggplant slices in a sheet pan lined with parchment paper.
Bake for 15 minutes, flip each eggplant rounds and rotate baking sheets, and bake for another 10-12 minutes or until lightly browned on top.
Serve it with tomato sauce on the side or layer it with sauce and yogurt dressing to serve as a side dish.