Ingredients
Scale
- 1 large eggplant
- 1 tsp salt
- ½ cup all-purpose flour
- 2 eggs
- 1 tbsp milk
- 1½ cups panko breadcrumbs
- ¼ cup grated parmesan
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Olive oil spray
Instructions
- Slice the eggplant into ½-inch rounds.
- Salt both sides and let sit for 30–60 minutes.
- Blot dry with paper towels.
- Preheat oven and baking sheet to 425°F (218°C).
- Set up a breading station with flour, egg wash, and panko-parmesan mix.
- Dredge each slice in flour, dip in egg, then press into panko.
- Arrange on hot, lightly oiled baking sheet in a single layer.
- Bake for 15–18 minutes, flip, then bake 10–12 minutes more.
- Optional: broil for 1–2 minutes at the end for extra crisp.
- Serve hot with marinara or garlic yogurt sauce.
Notes
- To reheat, use oven or air fryer at 375°F. Avoid microwave to maintain crispiness.
- This dish pairs perfectly with pasta, salads, or warm sandwiches.
- Great for prepping ahead—just store with parchment between layers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American / Italian fusion
- Diet: Vegetarian