| Servings |
servings
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Ingredients
- 1 medium Eggplant
- 1/2 cup all-purpose Flour
- Kosher Salt
- 3 Eggs lightly beaten
- 1 1/2 cup Italian Breadcrumbs
- 1/2 cup Parmesan finely grated
- 1 cup Marinara for serving
Ingredients
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Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with a wire rack.
- Slice eggplant crosswise into 1/4" rounds.
- Using the wide end of a pastry tip, cut holes into the center of eggplant rounds to create rings. Discard centers.
- In medium bowl, toss together flour and salt. Dredge eggplant rings in flour.
- Whisk together eggs in a separate bowl, then dunk rings in beaten eggs to coat.
- In a third bowl, whisk together breadcrumbs and Parmesan. Toss the rings in the breadcrumbs to coat.
- Place breaded rings on the wire rack on the baking sheet. Bake for 20 minutes, until golden brown and crispy.
- Serve warm with marinara.
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