Baked Eggplant Rounds

This healthy alternative to eggplant Parmesean is an easy crowd pleaser.

Delicious & Healthy

This healthy take on eggplant Parmesan is is a crowd pleaser, even among those who do not traditionally enjoy eggplant. Serve it as an appetizer for dinner guests or flavorful side to an Italian meal.

Recipe

Baked Eggplant Rounds

Yields 2 - 4 Servings

Ingredients

• 1 cup Panko bread crumbs

• 2 tablespoons dried oregano

• 1 teaspoon granulated garlic

• 2 eggs + 2 teaspoons water

• Salt and freshly ground black pepper

• Canola oil or avocado oil spray

Method

Preheat oven to 450 degrees F.

Thinly slice eggplant to form uniform rounds. Arrange in a single layer on a cookie sheet. Season both sides with salt, pepper and garlic. Set aside.

In a small bowl, stir together breadcrumbs and oregano until well combined. In a separate small bowl, lightly whisk eggs and water.

Submerge each eggplant round into the egg wash, then dip rounds into the breadcrumbs to coat both sides. Return to rounds to the cookies sheet. Continue this process until all rounds are coated and arranged in a single layer on the cookie sheet.

Spray both sides of each eggplant round with avocado or canola oil spray.

Transfer to oven and bake on bottom rack for 10 minutes. Turn eggplant rounds over and bake for an additional 5 minutes.

Serve with tomato sauce, vodka sauce or this Roasted Red Pepper Sauce.