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Eggplant, a member of the nightshade family, has long been celebrated for its versatility and unique flavor. This vibrant vegetable can be grilled, roasted, sautéed, and even pureed, making it a staple in many cuisines around the world. With the rising trend towards healthier eating, particularly in snack and appetizer choices, many are seeking alternatives to traditional fried options. Crispy baked eggplant rounds provide a delectable solution that satisfies cravings without the guilt. These rounds are not just a healthier twist on a classic; they are an exquisite arrangement of flavor and texture that can serve as a perfect appetizer or a delightful side dish for any meal.

Crispy Baked Eggplant Rounds

Discover the joy of crispy baked eggplant rounds, a healthy twist on traditional appetizers! This recipe showcases the versatility of eggplant, offering a delightful crunch without the guilt of frying. Packed with nutrients and antioxidants, eggplant is a flavorful addition to your meals. With simple ingredients like panko breadcrumbs and Parmesan cheese, you’ll create a mouthwatering dish perfect for sharing or enjoying as a side. Try it out and impress your family and friends!
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Ingredients
  

1 large eggplant

1 cup panko breadcrumbs

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper, to taste

2 large eggs

1 tablespoon olive oil

Cooking spray

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray it with cooking spray.

    Prepare the Eggplant: Slice the eggplant into ½-inch thick rounds. Arrange them on a clean kitchen towel, sprinkle with salt, and let them sit for about 20 minutes. This process will draw out excess moisture and bitterness. After 20 minutes, pat each round dry with another towel.

      Set Up the Breading Station: In one shallow bowl, beat the eggs and olive oil together until well combined. In another shallow bowl, mix together the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, dried oregano, smoked paprika, salt, and pepper.

        Coat the Eggplant Rounds: Dip each eggplant round first into the egg mixture, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing gently to ensure they adhere well. Place the breaded rounds on the prepared baking sheet.

          Bake the Eggplant: Spray the tops of the eggplant rounds lightly with cooking spray. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

            Serve: Remove from the oven and let them cool slightly. Serve warm as a delicious appetizer or side dish. They pair wonderfully with marinara sauce or a zesty yogurt dip!

              Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 4 servings