| Preparation time | 30 min |
| Cooking Time | 30 min |
| Ready In | 1 h |
| Level of Difficulty | Moderate |
| Servings | 6 |
Ingredients
 1 large eggplant (or a few smaller ones)
6 Tbsp olive oil
1 cup breadcrumbs*
1/4 cup Parmesan cheese
1/4 tsp paprika
1/2 tsp garlic powder
1/2 tsp Italian seasoning*I used Italian herb bread from Galveston Bread Co. to make my own bread crumbs.Toast bread until crisp, let cool, food process until fine crumbs form
Directions
- Preheat oven to 400 degrees F.
- Start by prepping the eggplant:
- Wash the eggplant and trim off the green end, you can peel the skin if you like.
- Slice the eggplant into 1/2†disks. Place all disks in colander or on cooling rack set over a baking sheet.
- Sprinkle with salt and let sit for at least 30 minutes. Blot excess moisture off with paper towel.
- This will allow excess moisture to be extracted from the eggplant, preventing it from releasing during cooking. It also helps to cut the bitterness of the eggplant.
- Â Next, mix breadcrumbs, spices, and Parmesan in a mixing bowl. In a separate bowl, add olive oil.
- Dip each eggplant into the olive oil first and then directly into the breadcrumb mixture. Place disks on an aluminum foil or parchment paper lined baking sheet.
- Bake at 400 degrees F for 15 minutes, then flip each disk and bake for an additional 7 minutes or until eggplant is golden brown and the breading is crispy.
- Serve as side dish, appetizer, or use in eggplant Parmesan. Pairs great with red sauce for dipping!