Crispy Baked Eggplant


  • 1 large egg plant, peeled and sliced into 1/2 inch slices
  • 2 eggs
  • 1/2 cup dry bread crumbs
  • 1 tsp oregano leaves
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 cup Parmesan cheese, grated
  • 2 tbs olive oil
  • Cut stem off eggplant and peel.
  • Cut into 1/2 inch slices. Set aside.
  • Lightly beat eggs in a shallow bowl.
  • In another shallow bowl, mix bread crumbs, oregano, garlic power,onion powder and cheese.
  • Spread olive oil over a large baking  sheet.
  • Dip each eggplant slice into the eggs, drain then dip into the bread crumb mixture, shaking off excess.
  • Arrange eggplant slices on baking sheet.
  • Bake in a preheated 425 degree oven turning once halfway through cooking. about 25 Minutes total, or until eggplant is lightly brown and crispy on both sides.

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