Crispy Breaded Eggplant

Cooking for Families

Eggplant is in season so here is an easy recipe to serve as an appetizer, side dish, or to use in a main dish like Eggplant Parmesan. The garlicky Parmesan breading makes for a perfectly crispy coating even though the eggplant is baked and not fried. I serve it to my Nanny Family as an appetizer or snack with any dipping sauce they like.

You Will Need:

1 large eggplant
6 tablespoons unsalted butter melted
1 cup seasoned bread crumbs
1/4 cup shredded Parmesan cheese
1/2 teaspoon garlic powder

What to Do:

1. Prepare the eggplant by washing the eggplant and trimming off the green end. You can peel the skin if you like. Next, slice eggplant into 1/2″ disks. Place all disks in colander or cooling rack set over baking sheet, sprinkle with salt and let sit for at least 30 minutes.

2. Melt butter in a bowl. Mix breadcrumbs, garlic powder, and Parmesan cheese in another bowl.

3. Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet. 

4. Bake at 400 degrees Fahrenheit for 15 minutes, then flip each disk and bake for 7 more minutes. The eggplant should be golden brown and crispy.

5. Serve as side dish or appetizer with marinara sauce or ranch dressing for dipping or use in eggplant Parmesan.