Ingredients
1 whole Japanese Eggplant Or Regular Sized Eggplant
2 Egg Whites
2 cups Bread Crumbs
1 teaspoon Salt
½ teaspoons Black Pepper
¼ teaspoons Garlic Powder
¼ teaspoons Italian Seasoning
½ cups Finely Ground Parmesan Cheese
Grated Parmesan Cheese For Sprinkling
Marinara Sauce, For Dipping
Preparation
Preheat your oven to 375 F.
Slice your eggplant into 1/4 inch rounds.
In a shallow baking dish beat your egg whites until nice and foamy. Throw the eggplant slices into your egg whites and smush them all around to coat.
Mix the breadcrumbs, salt, pepper, garlic powder, Italian seasoning, and grated Parmesan cheese in a shallow dish.
Dredge each egg covered piece of eggplant into the breadcrumb mixture and place them in a single layer on a cooling rack that you’ve set inside of a rimmed baking sheet.
Bake for 20 minutes until they are golden brown. Remove from oven. Sprinkle with some grated Parmesan cheese.
Dip into your favorite marinara sauce.
No comments:
Post a Comment