Baked Eggplant *

• hidangan: 2

Bahan-bahan

1 Large Eggplant

1 C Panko

1/2 C Grated Parmesan cheese

2 T Olive Oil

1 t Parsley

1 t Garlic powder

1 t Onion powder

Arahan

• Preheat oven to 425 F and line your baking sheet w/ foil or Parchment paper

• Slice eggplant into 1/2” rounds and sprinkle GENEROUS amount of salt in each slice, let sit for 30 mintues

• In a bowl, combine panko, Parmesan cheese, garlic powder, onion powder, parsley and salt & pepper.

• Rise the eggplant well and pat dry. Coat each slice w/ olive oil, make sure it’s nicely coated, this is the binder for the panko mix.

• Dip each slice into the panko mixture, pressing down slightly to ensure the crumbs stick. Place them single layer on the baking sheet.

• Bake about 25-30 minutes until they are golden brown. Serve immediately.

Nota

• Eggplant can also be cut into spears. Potato or zucchini can also be used.

• Leftover panko mix can be freeze for later use up to a 2wks. Any longer, Parmesan cheese’s taste will change.