Crispy Baked Eggplant

My Husband saw THIS recipe last weekend and wanted to try it sometime.

It happened to dovetail nicely with the eggplant I got in my box last week.

On Monday, I pulled out the eggplant and peeled it and cut it into large slices. Did the whole dredge and cover with the crumb mix and then put them onto a pan.

It took much longer (time wise) then they say in the recipe, but they seemed to come out good.

We served them with blue cheese, but you can dip it in red sauce (which I also have available right this moment).

Crispy Baked Eggplant

Ingredients

2 pounds small to medium-size eggplant (about 6 depending on exact size)
2 large eggs
3/4 cup finely grated Parmesan cheese
3/4 cup plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option)
1 teaspoon dried Italian Seasoning
1/2 teaspoon each kosher salt and freshly ground pepper
Olive oil, for baking sheets
Optional: marinara sauce for dipping

Instructions

Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with oil. Set aside. (You may need to use two sheets.)
In a shallow bowl, whisk together the eggs and 1 tablespoons water. In another bowl (a pie plate works well), combine the panko or Rice Chex crumbs, Parmesan, Italian seasoning, salt and pepper.
Cut the eggplants into thick rounds. (I like them to be between 1/2 and 3/4 inches thick so they have time to brown in the oven before they become too soft.) Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet.
Bake until golden brown on the bottom, 17-20 minutes. (Peek underneath using a spatula; if they aren’t yet golden, give them a few more minutes and check again.) Flip the slices and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more. All ovens vary, so don’t hesitate to adjust a few minutes either way. You want the first side to be golden brown; then worry more about doneness and texture than getting the second side equally browned. (When pressed for time, I have simply given the tops a quick broil rather than flipping and cooking for the additional 10 minutes.)
Remove from the oven, and serve as is or with a side of marinara sauce for dipping.

Notes

If you’d like to try this recipe with larger eggplants, I recommend placing the slices in a colander and tossing with a half-teaspoon or so of salt. Allow the excess moisture to drain for 20-30 minutes, and then blot dry and proceed as directed.