Baked Eggplant aka Oven-Fried Eggplant

Baked Eggplant aka Oven-Fried Eggplant

Eggplant that can be used in Eggplant Parm

• eggplant, sliced about 1/4 inch thick
• italian breadcrumbs (or plain breadcrumbs & add italian seasoning)
• panko (can omit if you don't have it)
• parmesan or parmesan romano
• eggs
• garlic powder
• onion powder
• italian seasoning
• olive oil
• cooking spray

Peel eggplant and slice about 1/4 inch thick. Place on wire racks and sprinkle with kosher salt. Let sit about 30 mins until water has beaded up on slices. Using paper towels, scrape off salt and water mixture. You will go through a lot of paper towels for this step. Try to get off as much salt as you can. 

Prepare a baking sheet by covering in foil, spray with cooking spray and drizzle with olive oil. 

In a shallow bowl, mix breadcrumbs, panko, seasonings, sometimes I omit the onion powder. Sometimes I add a tiny amount of pepper. Sometimes I had more italian seasoning. Just wing it. I don't usually add much salt because some of the salt from the first step remains on the eggplant.

In another shallow bowl, beat some eggs. Dip eggplant in beaten eggs, then coat in breadcrumbs, using a large spoon to press breadcrumbs onto eggplant. Place on prepared baking sheet.

Drizzle more olive oil on top of eggplant slices. Bake in 400 degree oven for about 20 mins, flip over, drizzle with more olive oil and bake another 20 mins, or until desired doneness. 

Serve with a salad, green veggie or eggplant parm.