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Crispy Baked Eggplant

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A delightful gluten-free dish featuring crispy baked eggplant slices coated in seasoned breadcrumbs and Parmesan cheese.

Ingredients

Scale
  • 1 large eggplant
  • 1 cup gluten-free breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Olive oil spray or a small amount of oil for brushing

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Slice the eggplant into 1/4-inch thick rounds.
  3. Sprinkle salt on the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
  4. Mix breadcrumbs, grated Parmesan, garlic powder, onion powder, salt, and pepper in a bowl.
  5. Beat the eggs in another bowl.
  6. Dip each eggplant slice into the egg, then coat with the breadcrumb mixture.
  7. Place the coated slices on a baking sheet and spray or brush lightly with olive oil.
  8. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
  9. Serve warm with your favorite dipping sauce.

Notes

Ensure all ingredients are certified gluten-free. Rest the eggplant slices to achieve better crisping.

Nutrition

Find it online: https://www.glutenfreez.com/crispy-baked-eggplant/