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Panko breadcrumbs are used to make a crispy, crunchy coating for soft and tender eggplant slices. Drowned in tomato sauce or even eaten plain, Panko and Parmesan-Crusted Baked Eggplant makes a delicious appetizer or side dish.
I absolutely love eggplant. My Bubby makes the most incredible baked eggplant in the world — this was my attempt to replicate that. After calling her countless times to get her recipe, leaving messages, and not getting any answer, I decided I would make it up as I go and see if I could figure it out. Needless to say, she didn’t call me back until after 9pm — Bubby’s a busy lady! Although my baked eggplant is not anything close to hers, it still came out pretty good! I used my super awesome big boy mandolin to slice the eggplant into perfectly even rounds, slathered ’em in flour and egg, mixed Panko breadcrumbs with grated parmesan cheese and got those babies all nice and coated. I sprinkled a little bit of crumbled goat cheese and poured a little tomato sauce over top for a truly satisfying meal all by itself. Who needs anything else when you have crispy, crunchy baked eggplant?!
I did finally get Bubby’s recipe and will share that with you soon, but for now this Panko and Parmesan-Crusted Baked Eggplant is my attempt at copying a Bubby original sans actual recipe. As if that is even possible!
- 1 medium-large eggplant, sliced into ½ inch rounds
- 2-3 cups ap flour
- 2 eggs
- 2-3 cups Panko breadcrumbs
- 1-2 cups grated parmesan cheese
- Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper or a silicone baking mat and set aside.
- You will need three wide, semi-deep bowls. Fill one bowl with the flour.
- Mix the Panko breadcrumbs and parmesan together in another bowl.
- Fill the third bowl with the eggs and use a fork to whisk thoroughly.
- Use one hand to dredge the eggplant in flour. Keep this hand dry.
- Transfer the floured eggplant to your other hand to completely coat the eggplant in egg and then cover in the Panko-parmesan mixture.
- Arrange on the baking sheet. Continue the flour-egg-panko/parmesan sequence until you have used all of your eggplant slices.
- Bake for 25 minutes or until browned and crispy.