Ingredients:

  • 1.2 lb eggplant, sliced into 1/2-inch rounds
  • 1 tsp Kosher salt
  • 1 large egg, beaten
  • 1/2 cup Panko breadcrumbs
  • 1/3 cup finely grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper

Instructions:

  1. Cut the eggplant into uniform 1/2-inch rounds to ensure even cooking.
  2. Sprinkle both sides of each slice with salt and let them sit for 10 minutes to sweat out moisture.
  3. Pat the slices thoroughly with paper towels to remove beaded moisture and excess salt.
  4. In a shallow bowl, whisk together the Panko, Parmesan, garlic powder, smoked paprika, and black pepper.
  5. Submerge each eggplant slice into the beaten egg, ensuring full coverage.
  6. Press the egg-dipped slice firmly into the breadcrumb mixture, coating both sides until the crust is thick and consistent.
  7. Line a baking sheet with parchment paper and arrange slices in a single layer, leaving space between them for air circulation.
  8. Bake at 400°F (200°C) for 12–15 minutes.
  9. Carefully flip each slice and bake for another 10–12 minutes until the edges are mahogany-colored and the crust feels firm.