This weekend I cooked my baked crispy eggplant and again it was a hit with the family. It all started when my youngest one said “I don’s like eggplants” and to which I replied “Yes, you do!”, and yes, after eating this baked crispy eggplant he couldn’t deny that they were delicious.
You can eat them with a yogurt dipping sauce or with a good marinara sauce, or just by itself… Ingredients:
Set your oven to 400º. Cut the eggplant in 1-inch rounds and sprinkle with a little bit of salt. Let it sit for about 10 minutes until you can see the water that forms on top of the eggplant, pat dry and do the same with the other side.
Mix the dry ingredients in a bowl. Beat the eggs in a separate bowl.
Dip the eggplant round in the eggs and then in the bread crumbs/panko bowl until it is totally covered. Put them in a lightly greased baking sheet.
Bake for 15-minutes and flip them and continue to bake for another 15-minutes. Voila. You are done. Enjoy.