Crispy Baked Eggplant – A Light and Tasty Delight

1. Prepare the Eggplants

1. Wash the eggplants and cut them into 1 cm thick slices.
2. Arrange them on a baking sheet and sprinkle with a pinch of salt. Let them rest for 15-20 minutes to remove excess water.
3. Pat dry with a clean cloth or paper towel.

2. Prepare the Breading

1. In a bowl, beat the eggs with a pinch of salt and pepper.
2. In another bowl, mix the breadcrumbs with the parmesan, oregano, and paprika.

3. Bread the Eggplants

1. Dip each eggplant slice first in the egg (or plant-based milk), ensuring it’s fully coated.
2. Then coat it in the breadcrumb mixture, pressing lightly to help the breading stick.

4. Bake

1. Place the breaded eggplant slices on a baking sheet lined with parchment paper.
2. Brush lightly with olive oil.
3. Bake in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crispy.

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Serving and Storage Tips