Eggplant Parmesan Slices is one of my favorite vegetarian dish and a great comfort food. It is delicious, very light and simple to make. Instead of using bread crumbs I use panko because it gives the slices a little bit of texture and more of a crunch. I love having the eggplant slices as a snack with a spicy tomato dipping sauce. My mouth is watering now!

Baked Eggplant Parmesan Slices

staceats12

These eggplant parmesan slices are the perfect comfort food. They can be used an appetizer or a snack.

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Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course Appetizer, Side Dish, Snack

Cuisine American, Italian

Servings 3 people

Equipment

• Cookie sheet
• Large Mixing bowl
• Small mixing bowl
• Measuring cups
• Measuring spoons
• Sharp knife
• Cooking Board

Ingredients

  

• 1 Eggplant
• 2 Cups Panko Crumbs
• 1 Cup Parmesan Cheese
• 2 Eggs
• ½ tsp salt
• ½ tsp pepper

Instructions

 

• Preheat oven to 375 degrees F (191 degrees C)
• Preparing Eggplant: wash eggplant and trim off stem. Next slice eggplant to 1cm disks. Take some paper towels and blot dry each slice to remove excess water. Set aside
• In a large mixing bowl add panko crumbs, parmesan cheese, salt and pepper then combine.
• In a small mixing bowl crack two eggs, with a fork or whisk beat eggs until they are fully broken up
• Either spray cooking oil or put foil on cookie sheet
• Dip eggplant slice in beaten egg wash then in Panko/ Parmesan mixture. Place coated eggplant slice on cookie sheet. Repeat this process for each slice.
• Bake for 40 minutes, turning slices over halfway through when crispy and brown

Notes

Makes 15-17 Slices

Keyword eggplant, eggplant parmesan, side dish, vegetarian