Description
Crispy oven-baked eggplant rounds bring Mediterranean charm to your dinner table with minimal effort. Herb-seasoned and golden-brown, these delectable vegetable slices offer a healthier alternative to traditional fried appetizers you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 medium eggplant, washed and sliced into 0.5 inch (1.27 cm) thick rounds
- 1 ½ cups panko crumbs
- 1 cup finely grated Parmesan Reggiano
- 2 eggs
- ½ cup flour
Liquid Ingredients:
- 2 tablespoons vegetable oil
- 2 tablespoons butter
Seasoning Ingredients:
- 1 tablespoon fresh flat parsley, finely chopped
- Salt
- Pepper
Instructions
- Craft a seasoned flour blend by combining flour with a delicate sprinkle of salt and pepper inside a spacious ziplock bag.
- Prepare a complementary panko coating mixture in another ziplock bag, incorporating grated Parmesan, finely chopped parsley, and a subtle seasoning of salt and pepper.
- Position a large baking sheet in the oven, generously brushing its surface with vegetable oil and adding a pat of butter.
- Heat the prepared baking sheet for 3-5 minutes, allowing the butter to transform into a rich, golden-brown hue.
- Methodically dredge each eggplant slice through the seasoned flour mixture, ensuring complete and even coverage.
- Immerse the flour-coated eggplant rounds into whisked eggs, allowing excess to gently drip away.
- Carefully transfer the egg-dipped slices into the panko mixture, pressing softly to create a crisp, textured exterior.
- Arrange the coated eggplant rounds onto the preheated, oil-infused baking sheet with careful spacing.
- Roast in a thoroughly heated oven for 15 minutes, then delicately flip each slice to achieve uniform crispness.
- Continue baking for an additional 15 minutes until the eggplant rounds develop a golden, crunchy exterior.
Notes
- Mastering these crispy eggplant rounds requires precise temperature control and strategic coating techniques.
- Preheating the baking sheet with oil and butter creates an instant sizzling surface that guarantees maximum crunchiness.
- Layering flour, egg, and panko breadcrumbs builds multiple textural dimensions, transforming ordinary eggplant into a restaurant-worthy appetizer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 90 mg