Crispy Cheesy Baked Eggplant Slices

Easy to make, these baked eggplant slices are topped with parmesan and panko for one delicious vegetables side dish.

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Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 202kcal

Preheat the oven to 400F / 200c.
Cut the eggplant into rounds, about ¼ inch in thickness.
Add the sliced eggplant to a large bowl with the rest of the ingredients and toss together.
Line a large baking sheet with foil and lay on the eggplant slices. Top them with remaining breadcrumbs and parmesan in the bowl.
Cook for 35 to 40 minutes til golden brown and crispy.

Cut the eggplant as evenly as you can. Slice the rounds about 1/4 inch in thickness.
Go easy on the salt. The parmesan is quite salty, so you don't need much more than a pinch.
Line your baking sheet with foil or parchment to cook. The parmesan will melt, so this will make the slices easy to remove from the pan.