Crispy Baked Eggplant

Step 1

Preheat oven to 425°F. Prepare two baking pans with parchment paper and set aside.

Step 2

Slice eggplant about ¼ inch thick. Place on paper towel lined baking sheet and sprinkle with salt. Allow to sit for 30 minutes.

Step 3

Whisk eggs together in a shallow bowl. In a second shallow bowl, add the flour. In a third bowl combine the breadcrumbs, parmesan, lemon zest, garlic powder and basil. Set all three bowls aside.

Step 4

After the eggplant has sat for 30 minutes, rinse well under cold running water well and pat dry.

Step 5

Dredge each slice of eggplant first in the flour, then into the egg, and finally in the breadcrumb mixture. Place each slice of eggplant on prepared parchment lined pans.

Step 6

Bake for 5 minutes, then flip and bake for 5 minutes more or until golden brown.