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Discover the delightful world of Crunchy Garden Delights: Crispy Baked Eggplant Rounds, a recipe that promises to be your new favorite snack or appetizer. As health-conscious eating continues to gain traction, this dish stands out not only for its irresistible flavor but also for its nutritional benefits. Eggplant, the star of this recipe, has recently surged in popularity within modern cuisine, celebrated for its versatility and ability to absorb flavors beautifully. Whether you are looking for a guilt-free munchie for movie night or a stunning appetizer for your next gathering, these crispy baked eggplant rounds strike the perfect balance between indulgence and health.

Crispy Baked Eggplant Rounds

Explore the vibrant and crispy world of Crunchy Garden Delights with this easy recipe for Crispy Baked Eggplant Rounds. Perfect as a snack or appetizer, these rounds are not only delicious but also packed with nutritional benefits. Made from versatile eggplant and combined with panko breadcrumbs and savory seasonings, they offer a satisfying crunch with every bite. Enjoy guilt-free indulgence at your next gathering or cozy movie night!
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Ingredients
  

1 large eggplant

1 cup panko breadcrumbs (for that extra crunch)

½ cup grated Parmesan cheese

2 teaspoons garlic powder

1 teaspoon paprika

1 teaspoon dried oregano

Salt and pepper to taste

2 large eggs

½ cup all-purpose flour

Olive oil spray or a drizzle of extra virgin olive oil

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper to facilitate easy cleanup after baking.

    Prepare the Eggplant: Slice the eggplant into ½-inch thick rounds. To draw out any bitterness and excess moisture, sprinkle both sides of each slice generously with salt. Place the rounds on paper towels and let them sit for about 15-20 minutes to allow the salt to work its magic. Afterward, rinse the slices under cold water to wash away the salt and pat them dry with a clean kitchen towel.

      Set Up the Breading Station: Create three separate shallow bowls for breading:

        - First Bowl: Add the all-purpose flour, seasoning it with a pinch of salt and pepper.

          - Second Bowl: Crack the two eggs into another bowl and whisk them together until fully blended.

            - Third Bowl: In the final bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, dried oregano, as well as a pinch of salt and pepper for flavor enhancement.

              Bread the Eggplant Rounds: Take each eggplant round individually and first coat it in the flour, shaking off any excess. Next, dip the floured eggplant into the beaten eggs, allowing the excess to drip off. Finally, dredge it in the breadcrumb mixture, pressing gently to help the coating stick. Arrange the breaded rounds in a single layer on the prepared baking sheet.

                Bake to Perfection: Once all the eggplant rounds are coated, lightly spray or drizzle olive oil over the tops of the rounds. This will promote a beautifully golden-brown color as they bake. Place the baking sheet in the preheated oven and bake for 25-30 minutes, flipping the rounds halfway through to ensure even crispiness.

                  Serve and Enjoy: After baking, remove the rounds from the oven and allow them to cool for a minute before serving. These crispy baked eggplant rounds are fantastic on their own or paired with marinara sauce for dipping!

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings

                      Presentation Tips: Arrange the crispy eggplant rounds on a vibrant platter, garnished with fresh herbs like parsley or basil for an extra pop of color. A small bowl of marinara sauce in the center adds a delightful and practical touch!