SafePlates

Ingredients

• 1 large eggplant (about 1 lb) (450g)
• 1/2 cup whole wheat flour (2 oz) (60g)
• 2 large eggs
• 1 cup panko breadcrumbs (2.1 oz) (60g)
• 1/2 teaspoon garlic powder (2g)
• 1/2 teaspoon paprika (2g)
• 1/2 teaspoon salt (3g)
• 1/4 teaspoon black pepper (1g)

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and slice the eggplant into 1/2-inch (1.25cm) thick rounds.
3. Lay the eggplant slices on a clean towel and sprinkle both sides lightly with salt. Let them sit for 15 minutes to draw out excess moisture, then pat dry with another towel.
4. Set up three shallow bowls: one with whole wheat flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, paprika, salt, and black pepper.
5. Dip each eggplant slice first in the flour, then in the beaten eggs, and finally coat with the seasoned panko breadcrumbs. Press gently to help the crumbs stick.
6. Arrange the coated eggplant slices in a single layer on the prepared baking sheet.
7. Bake for 20 minutes, then flip each slice and bake for another 10-15 minutes, or until golden brown and crispy.
8. Remove from the oven and let cool slightly before serving.

Tip

Serve with a side of marinara sauce or a sprinkle of fresh herbs for extra flavor.