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Crispy Baked Eggplant
Ingredients
- 2 pounds to medium-size eggplant small; about 6 depending on exact size
- 2 eggs large
- 3/4 cup Parmesan cheese finely grated
- 3/4 cup plain panko breadcrumbs use Rice Chex crumbs for a gluten-free option
- 1 teaspoon Italian Seasoning dried
- 1/2 teaspoon each kosher salt and freshly ground pepper
- Olive oil for baking sheets
- : marinara sauce for dipping optional
Chrome Extension
