Crispy Baked Eggplant
Baked eggplant is a great side dish or adapts well to a variety of other baked eggplant recipes!
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- 1 ½ -2 pounds eggplant (sliced ¼ inch)
- salt
- ½ cup all-purpose flour
- 4 eggs
- 2 cups Italian bread crumbs
- ⅓ cup shredded Parmesan cheese
- 1 lemon (zested)
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
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Preheat oven to 425°F. Prepare two baking pans with parchment paper and set aside.
Slice eggplant about ¼ inch thick. Place on paper towel lined baking sheet and sprinkle with salt. Allow to sit for 30 minutes.
Whisk eggs together in a shallow bowl. In a second shallow bowl, add the flour. In a third bowl combine the breadcrumbs, parmesan, lemon zest, garlic powder and basil. Set all three bowls aside.
After the eggplant has sat for 30 minutes, rinse well under cold running water well and pat dry.
Dredge each slice of eggplant first in the flour, then into the egg, and finally in the breadcrumb mixture. Place each slice of eggplant on prepared parchment lined pans.
Bake for 5 minutes, then flip and bake for 5 minutes more or until golden brown.
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