Crispy Eggplant Rounds
These Crispy Eggplant Rounds are the ultimate guilt-free appetizer or side dish. By baking rather than frying, you achieve a delightful crunch without the heavy oil, letting the natural sweetness of the eggplant shine through. The coating is a flavorful blend of Italian-style breadcrumbs, fresh basil, oregano, and savory parmesan cheese, creating a golden, aromatic crust that contrasts beautifully with the soft, melting texture of the vegetable inside. Perfect for summer barbecues, healthy weeknight dinners, or as a sophisticated starter for an Italian-themed meal. They are easy to prepare, requiring just simple pantry staples, and offer a satisfying bite that feels indulgent yet light. Serve them warm with marinara sauce or a dollop of Greek yogurt for dipping.
Description
These Crispy Eggplant Rounds are the ultimate guilt-free appetizer or side dish. By baking rather than frying, you achieve a delightful crunch without the heavy oil, letting the natural sweetness of the eggplant shine through. The coating is a flavorful blend of Italian-style breadcrumbs, fresh basil, oregano, and savory parmesan cheese, creating a golden, aromatic crust that contrasts beautifully with the soft, melting texture of the vegetable inside. Perfect for summer barbecues, healthy weeknight dinners, or as a sophisticated starter for an Italian-themed meal. They are easy to prepare, requiring just simple pantry staples, and offer a satisfying bite that feels indulgent yet light. Serve them warm with marinara sauce or a dollop of Greek yogurt for dipping.
Ingredients
- 2 eggs, slightly beaten (using just whites reduces fat)
- 3/4 to 1 cup Italian Style Breadcrumbs (mixed with basil, oregano, and parmesan cheese)
- 1 lb eggplant
- 1 tsp olive oil
Directions
- 1 Preheat oven to 425 degrees F (220 degrees C).
- 2
Wash the eggplant and remove the top stem ends. Slice the eggplant into 1/2-inch thick rounds.- 3
Lightly spread olive oil on a large cookie sheet or baking pan to prevent sticking.- 4
Set up a breading station: place the beaten eggs in one shallow bowl and the seasoned breadcrumb mixture in another.- 5
Dip each eggplant slice first into the egg wash, allowing excess to drip off, then coat both sides thoroughly in the breadcrumb mixture.- 6
Place the coated slices in a single layer on the prepared cookie sheet.- 7
Bake for 15 minutes, then flip the slices and bake for another 10 minutes, or until golden brown and crispy to your liking.- 8
Remove from oven and serve immediately while hot and crisp.NoteFor extra flavor, you can salt the eggplant slices and let them sit for 20 minutes before breading to draw out bitterness, then pat dry.
To make this vegan, substitute the egg wash with a mixture of flaxseed meal and water, or use aquafaba.
These rounds are best served fresh out of the oven for maximum crispiness. If reheating, use an oven or air fryer rather than a microwave to maintain texture.
You can vary the breadcrumb seasoning by adding garlic powder, red pepper flakes, or different dried herbs like thyme or rosemary.
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