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To appreciate the recipe fully, it's beneficial to understand the star ingredient: eggplant. This vegetable, also known as aubergine, comes in various shapes, sizes, and colors, each bringing something unique to the table. The most common variety is the large purple eggplant, but you'll also find smaller, round varieties and even striped versions. Each type has its own culinary uses, and they can be grilled, roasted, sautéed, or, as in this case, baked.

Crispy Baked Eggplant Rounds

Discover the delightful crunch of crispy baked eggplant rounds with this easy recipe! This versatile vegetable transforms into a guilt-free snack or appetizer, perfect for any gathering. Learn how to prepare and bake eggplant for a golden, crunchy exterior while maximizing its nutritional benefits. With simple ingredients and creative serving ideas, you’ll impress friends and family with this healthy dish that’s both tasty and satisfying. Enjoy a deliciously fun cooking experience!
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Ingredients
  

1 large eggplant

1 cup breadcrumbs (preferably panko for extra crunch)

½ cup grated Parmesan cheese

2 teaspoons garlic powder

1 teaspoon paprika

1 teaspoon dried oregano

Salt and pepper to taste

2 large eggs

½ cup all-purpose flour

Olive oil spray or extra virgin olive oil for drizzling

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

    Prepare the Eggplant: Slice the eggplant into ½-inch thick rounds. To reduce bitterness and moisture, sprinkle both sides of the slices generously with salt. Lay them on paper towels and let them sit for about 15-20 minutes. Rinse the slices under cold water and pat dry with a clean kitchen towel.

      Set Up the Breading Station: In three separate shallow bowls, set up your breading stations:

        - First Bowl: Place the all-purpose flour and season it with a pinch of salt and pepper.

          - Second Bowl: Whisk the eggs until well combined.

            - Third Bowl: Mix the breadcrumbs, grated Parmesan cheese, garlic powder, paprika, dried oregano, and a bit of salt and pepper.

              Bread the Eggplant Rounds: Working one slice at a time, coat each eggplant round in the flour first, shaking off the excess. Next, dip it into the beaten eggs, and finally, dredge it in the breadcrumb mixture, pressing gently to ensure it adheres well. Arrange the coated eggplant rounds on the prepared baking sheet.

                Bake to Perfection: Once all rounds are breaded, lightly spray the tops with olive oil or drizzle some olive oil over all the rounds. This will help them achieve that beautiful golden-brown color. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until they are crispy and golden.

                  Serve and Enjoy: Remove from the oven and let cool for a minute before serving. These crispy baked eggplant rounds are delicious on their own or served with marinara sauce for dipping!

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings