Simply Sides - Crispy Baked Eggplant

From Fountain Avenue Kitchens, this baked eggplant is perfect as a side dish, or as an appetizer that can be dipped into your favorite tomato sauce. The smaller baby eggplants work well as they don't have the bitterness of larger eggplants. The Parmesan cheese and Italian seasoning give them an abundance of flavor. This is a great way to use up your end of season eggplants.

Crispy Baked Eggplant

2 pounds small to medium-size eggplant (about 6 depending on exact size)
2 large eggs
3/4 cup finely grated Parmesan cheese
3/4 cup plain panko bread crumbs (use Rice Chex crumbs for gluten-free option)
1 teaspoon dried Italian seasoning
1/2 teaspoon each salt and freshly ground pepper
Olive oil, for baking sheets
Optional: marinara sauce for dipping

1. Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with oil, Set aside. (You may need to use two sheets.)

2. In a shallow bowl, whisk together the eggs and 1 tablespoon water. In another bowl (a pie plate works well), combine the panko or Rice Chex crumbs, Parmesan, Italian seasoning, salt and pepper.

3. Cut eggplant into thick rounds (1/2 inch to 3/4 inch thick so they have time to brown in the oven before they become too soft). Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet.

4. Bake until golden brown on the bottom, 17-20 minutes. (Peak underneath with a spatula; if they aren't yet golden, give them a few more minutes and check again.) Flip the slices and continue baking until lightly browned on the other side but still slightly firm, about 10 minutes more. All ovens vary, so don't hesitate to adjust a few minutes either way. You want the first side to be golden brown; then worry more about doneness and texture than getting the second side equally browned. (When pressed for time, you can give the tops a quick broil rather than flipping and cooking the additional 10 minutes.)

5. Remove from the oven, and serve as is or with a side of marinara sauce for dipping.

Note: If using larger eggplants, place the slices in a colander and toss with a half-teaspoon or so of salt. Allow the excess moisture to drain for 20-30 minutes, and then blot dry and proceed as directed.


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