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Crispy Baked Eggplant Rounds are not just a dish; they are a culinary revelation that redefines the way we perceive eggplant. Often overlooked and underappreciated, this vibrant vegetable can be transformed into a mouthwatering snack, appetizer, or side dish that delights the palate and satisfies the appetite. The magic of this recipe lies in its simplicity and the transformative power of baking. By utilizing a crunchy panko breadcrumb coating, these eggplant rounds achieve a satisfying crispiness that contrasts beautifully with their tender interior. When seasoned with a hint of Italian herbs, these baked rounds burst with flavor, making them an irresistible option for even the pickiest eaters.

Crispy Baked Eggplant Rounds

Looking to elevate your snacks and sides? Try these Crispy Baked Eggplant Rounds! This innovative recipe transforms the often-overlooked eggplant into a deliciously crunchy treat, perfect for any occasion. With a simple panko breadcrumb coating and a sprinkle of Italian herbs, these rounds deliver a satisfying crunch paired with a tender interior. Discover the nutritional benefits of eggplant and learn how to make this delightful dish that even picky eaters will love. Enjoy a healthy, flavorful addition to your meals!
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Ingredients
  

1 large eggplant

1 cup panko breadcrumbs (for extra crunch)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried Italian herbs (such as oregano, basil, or thyme)

1/2 teaspoon paprika

Salt and pepper to taste

2 large eggs

Olive oil spray or a drizzle of olive oil

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Prep the Eggplant: Begin by slicing the eggplant into 1/2-inch thick rounds. Place the rounds in a colander, sprinkle salt on both sides, and let them sit for about 30 minutes. This process helps to draw out excess moisture and bitterness. After 30 minutes, rinse the rounds under cold water and pat them dry thoroughly with paper towels.

    Preheat the Oven: Preheat your oven to 425°F (220°C). To make cleanup easier, line a baking sheet with parchment paper.

      Prepare the Breading Station: In a shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried Italian herbs, paprika, salt, and pepper. Mix these ingredients well to ensure even distribution.

        Egg Wash: In a separate bowl, crack the two large eggs and whisk them until well beaten. Set this aside for breading.

          Bread the Eggplant: Take each eggplant round and dip it first into the egg wash, allowing any excess egg to drip off. Then, coat it thoroughly in the breadcrumb mixture, pressing gently to ensure the mixture adheres well. Repeat this process for all eggplant rounds.

            Arrange on Baking Sheet: Lay the breaded eggplant rounds in a single layer on the prepared baking sheet, ensuring they don’t overlap. This will promote even cooking and crisping.

              Spray with Olive Oil: Lightly spray the tops of the breaded eggplant rounds with olive oil or drizzle a small amount over them. This helps to achieve that desired crispy texture during baking.

                Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes. Be sure to flip the rounds halfway through cooking to ensure they turn golden brown and crispy on both sides.

                  Serve: Once baked, remove the eggplant rounds from the oven and let them cool for about a minute. Optionally, garnish with freshly chopped parsley for a pop of color and freshness. Serve warm and enjoy as a delightful snack, appetizer, or side dish, ideally paired with your favorite dipping sauce!

                    Prep Time, Total Time, Servings: 10 minutes | 45 minutes | Serves 4