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Crispy parmesan eggplant rounds that everyone will love!

crispy parmesan eggplant rounds
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Crispy parmesan eggplant rounds that everyone will love! A delicious and easy vegetarian appetizer or side dish.

Ingredients

Scale
  • 2 large eggplants, sliced into thick rounds
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 2 eggs
  • 2 tablespoons milk
  • 2 cups cherry tomatoes, halved
  • 2 tablespoons olive oil
  • Fresh basil leaves, chopped
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper. Sprinkle the eggplant slices lightly with salt and let them rest for 15 minutes to remove excess moisture. Pat dry with paper towels.
  2. In one bowl, whisk together the eggs and milk. In another bowl, combine breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Dip each eggplant slice into the egg mixture, then coat generously with the breadcrumb mixture.
  3. Arrange the coated eggplant rounds on the baking tray. Drizzle lightly with olive oil. Bake for 20 minutes, flipping halfway through, until golden and crispy.
  4. In a separate bowl, toss the cherry tomatoes with olive oil and a pinch of salt. Add them to the tray during the last 10 minutes of baking until soft and slightly charred.
  5. Top each crispy eggplant round with shredded mozzarella, roasted cherry tomatoes, and fresh basil. Return to the oven for 5 minutes until the cheese melts beautifully. Serve hot and irresistibly crunchy.

Notes

  • For a lighter version, use whole wheat breadcrumbs.
  • For a gluten-free option, swap regular breadcrumbs with gluten-free breadcrumbs.
  • For extra crispiness, air fry the eggplant rounds instead of baking.

Nutrition

Find it online: https://www.homeydishes.com/crispy-parmesan-eggplant-rounds-recipe/