Tis the season for all my favorite veggies!
I love eggplant.
Whether it Parmesan style, grilled, stuffed,
or even Capanota style (my fav).
I steered away from frying them.
I wanted a healthier snack.
These are a great anytime snack or appetizer.
Better yet perfect for a dinner party, a sure crowd pleaser.
In that case I would triple the recipe.
Heck I'd even eat just these for dinner.
You wont be able to stop at even two!
Ingredients1 Japanese eggplant or medium sized regular eggplant
2 egg whites
2 cups bread crumbs
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/2 cup finely ground parmesan cheese
Grated parmesan cheese to sprinkle with
Marinara sauce for dipping
Preheat your oven to 375 degrees F.
Slice your eggplant into 1/4 inch rounds.
In a shallow baking dish beat your egg whites until nice and foamy.
Throw them into your egg whites and smush them all around to coat.
Mix the bread crumbs, salt, pepper, garlic powder, Italian seasoning, and parmesan cheese in a shallow dish.
Dredge each egg covered piece of eggplant into the bread crumb mixture and place on a cooling rack on a baking sheet.
Bake for 20 minutes until they are golden brown.
Sprinkle with some grated parmesan cheese.
Dip into your favorite Marinara sauce.