Do you have a lot of eggplant from your garden or CSA? Try making these delicious baked eggplant crisps for dinner! They are so easy to make and kid-approved!

I love growing eggplant in the garden. It’s a versatile vegetable that can be baked, grilled, and roasted. 

Lots of the time kids don’t like eggplant because of the texture. And I’ll be honest I love to grow eggplant. I think the fruits are just beautiful. I think we should eat it, but I have had to work hard to find and create recipes we like.

Most baked and roasted eggplant tends to be on the, well…slimy side and I don’t really care for that- but these baked eggplant crisps are the perfect amount of crispy and crunchy on the outside and soft on the inside!

You just need a couple ingredients to make this quick and easy dish:

• eggplant
• egg
• flour
• Parmesan 
• breadcrumbs
• spices

Note: If you use a large eggplant you may want to cut the round into quarters before breading. 

Eat the slices plain, or dip them in sauce- such as fresh roasted tomato sauce.Save

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Crispy Baked Eggplant Rounds

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Fresh eggplant dipped and breaded and baked until crispy

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Ingredients

• 2-3 Medium Eggplant
• 2-3 beaten eggs
• 1 cup flour
• 1/4 to 1/2 cups Parmesan cheese
• ~2 cups breadcrumbs (bought or homemade)
• Spices- garlic powder, onion powder, salt, pepper
• olive oil

Instructions

Preheat oven to 450

Cut the eggplant into rounds about 1/4 in. thick

Place the eggs and flour in separate small bowls

Mix breadcrumbs, cheese, and spices together in a bowl

Dip each eggplant slice first in flour, then egg, then the breadcrumb mixture. You may have to press slightly to make sure they all stick!

Place the breaded slices on a well oiled baking sheet and drizzle with olive oil.

Bake for about 25 minutes, flipping the slices over halfway through

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