Baked Parmesan Eggplant

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Line two rimmed baking sheets with parchment paper.

   Cookware: baking sheet, parchment paper

3. Step 3

   Brush the lined sheets with 2 tsp (10 ml) olive oil.

   Ingredients used: 10.0 ml Olive Oil

   Cookware: baking sheet, pastry brush

4. Step 4

   Cut the eggplants crosswise into 1 cm rounds.

   Ingredients used: 2.0 piece Eggplant

   Cookware: Chef Knife, cutting board

5. Step 5

   Combine the flour, salt, black pepper, and garlic powder in a shallow bowl.

   Ingredients used: 60.0 gr All-Purpose Flour, 2.0 gr Black Pepper, 6.0 gr Fine Salt, 3.0 gr Garlic Powder

   Cookware: Shallow bowl, whisk

6. Step 6

   Beat the eggs in a second shallow bowl until evenly blended.

   Ingredients used: 2.0 piece Egg

   Cookware: Shallow bowl, whisk

7. Step 7

   Mix the breadcrumbs, Parmesan, and Italian seasoning in a third shallow bowl.

   Ingredients used: 100.0 gr Breadcrumb, 2.0 gr Italian Seasoning, 75.0 gr Parmesan Cheese

   Cookware: Shallow bowl

8. Step 8

   Coat each eggplant round first in the flour mixture, then in the beaten egg, and finally in the breadcrumb mixture. Arrange the rounds in a single layer on the prepared sheets.

   Cookware: baking sheet, Shallow bowl

9. Step 9

   Brush the tops of the coated eggplant rounds with the remaining 1 ¼ tbsp (20 ml) olive oil.

   Ingredients used: 20.0 ml Olive Oil

   Cookware: baking sheet, pastry brush

10. Step 10

    Bake at 220°C until the coating begins to brown, about 15 minutes.

    Timer: 15 min (fixed)

    Cookware: baking sheet, oven

11. Step 11

    Turn the rounds with tongs and bake at 220°C until both sides are golden and the centers are tender, about 10 minutes.

    Timer: 10 min (fixed)

    Cookware: baking sheet, oven, tongs

12. Step 12

    Rest the baked eggplant on the sheets for 5 minutes before serving.

    Timer: 5 min (fixed)

    Cookware: baking sheet