Baked Eggplant Rounds

Ingredients

• 1 Large Globe Eggplant (about 1-1.5 lbs): Choose one that is firm, heavy for its size, with smooth, glossy, deep purple skin. Avoid any with soft spots or blemishes. Globe eggplants are ideal for their size and relatively fewer seeds.
• 1/4 cup Extra Virgin Olive Oil: Used for coating the eggplant slices, helping them brown and crisp up beautifully while adding flavour. You might need slightly more or less depending on the size of your eggplant.
• 1 cup Panko Breadcrumbs: These Japanese-style breadcrumbs are lighter and airier than traditional breadcrumbs, resulting in a superior, crispier crust.
• 1/2 cup Grated Parmesan Cheese: Adds a salty, umami depth and contributes to the golden-brown colour and crust. For a vegan option, use nutritional yeast or a vegan Parmesan alternative.
• 1 tsp Garlic Powder: Provides a foundational savoury, aromatic flavour without the risk of burning fresh garlic.
• 1/2 tsp Onion Powder: Complements the garlic powder, adding another layer of savoury depth.
• 1 tsp Dried Italian Seasoning (or mix of dried oregano, basil, thyme): Infuses the rounds with classic Mediterranean herbaceous notes. Feel free to adjust based on your preference.
• 1/2 tsp Salt (plus more for sweating, optional): Enhances all the other flavours. Kosher salt or sea salt is recommended for the breadcrumb mixture. Additional salt can be used to “sweat” the eggplant initially.
• 1/4 tsp Black Pepper: Adds a touch of warmth and spice. Freshly ground black pepper offers the best flavour.

Instructions

1. 1

   Prepare the Eggplant (Optional Salting): Wash the eggplant thoroughly and pat it dry. Trim off the stem and blossom ends. Slice the eggplant crosswise into rounds, aiming for a consistent thickness of about 1/4 to 1/2 inch (around 1 cm). Thicker slices will be creamier inside; thinner slices will be crispier overall. Optional but Recommended Step (Sweating): Arrange the eggplant slices in a single layer on baking sheets lined with paper towels or place them in a colander. Sprinkle both sides of the slices generously with salt (about 1-2 teaspoons total). Let them sit for 30-60 minutes. You will notice beads of moisture forming on the surface. This process helps draw out excess moisture (preventing sogginess) and some of the eggplant’s natural bitterness. After sweating, thoroughly pat the slices dry with paper towels, removing the excess salt and moisture. If you skip this step, your eggplant rounds might be slightly softer or have a hint of bitterness, but they will still be delicious.

2. 2

   Preheat Oven & Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup and to prevent sticking. If you don’t have parchment paper, you can lightly grease the baking sheets, but parchment is preferred for best results.

3. 3

   Set Up Breading Station: Prepare your coating ingredients. Pour the 1/4 cup of olive oil into a shallow dish or bowl. In another separate shallow dish or plate, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried Italian seasoning, 1/2 teaspoon salt, and black pepper. Whisk everything together until well combined.

4. 4

   Coat the Eggplant Slices: Working one slice at a time, dip each eggplant round into the olive oil, ensuring both sides are lightly coated. Let any excess oil drip off. Immediately transfer the oil-coated slice to the breadcrumb mixture. Press the slice gently into the mixture, coating both sides evenly. Make sure the breadcrumbs adhere well.

5. 5

   Arrange on Baking Sheets: Place the breaded eggplant rounds in a single layer on the prepared baking sheets. Ensure there is some space between the slices; do not overcrowd the pans. Overcrowding traps steam and prevents the rounds from getting crispy. Use two baking sheets if necessary.

6. 6

   Bake: Place the baking sheets in the preheated oven. Bake for 15 minutes.

7. 7

   Flip and Continue Baking: After 15 minutes, carefully remove the baking sheets from the oven. Using tongs or a spatula, flip each eggplant round over. Return the baking sheets to the oven and continue baking for another 10-15 minutes, or until the rounds are golden brown, crispy on the outside, and tender on the inside when pierced with a fork. Baking times may vary slightly depending on the thickness of your slices and your specific oven.

8. 8

   Serve: Once perfectly baked, remove the eggplant rounds from the oven. Let them cool slightly on the baking sheets for a minute or two before transferring them to a serving platter. Serve warm.