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Eggplants, also known as aubergines, are a versatile ingredient celebrated in culinary traditions around the globe. From Mediterranean moussaka to Indian baingan bharta, this low-calorie vegetable has a unique ability to absorb flavors, making it a favorite among chefs and home cooks alike. Nutritionally, eggplants are packed with health benefits; they're low in calories, high in fiber, and rich in antioxidants. This combination allows them to fit seamlessly into various dietary preferences, including vegetarian and vegan diets.

Crispy Baked Eggplant Rounds

Discover a deliciously healthy snack with crispy baked eggplant rounds! This low-calorie treat is a perfect alternative to fried snacks, offering a satisfying crunch without the guilt. Made from fresh, firm eggplants that are packed with fiber and antioxidants, these rounds are simple to prepare and ideal for any occasion. Serve them at gatherings, as a side dish, or enjoy them on their own with your favorite dip. Experience the rich flavor and health benefits of eggplants today!
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Ingredients
  

2 medium-sized eggplants

1 cup all-purpose flour

3 large eggs

1 cup panko breadcrumbs

1 cup grated Parmesan cheese (substitute with nutritional yeast for a vegan option)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

Olive oil spray (or a drizzle of olive oil for added richness)

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). To ensure an effortless cleanup later, line two baking sheets with parchment paper.

    Prepare the Eggplants: Slice the eggplants into rounds approximately ½-inch thick. If you prefer, sprinkle a light layer of salt on the slices and allow them to sit for about 30 minutes. This process will help draw out excess moisture and any bitterness. Afterward, rinse the slices under cold water and pat them dry with paper towels.

      Set Up the Breading Station: Create a breading station using three shallow bowls: fill the first bowl with all-purpose flour, beat the eggs in the second bowl, and in the third bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper.

        Coat the Eggplant Rounds: Take each eggplant slice and first dredge it in the flour, shaking off any excess. Next, dip the slice into the beaten eggs, allowing the surplus to drip back into the bowl. Finally, coat the slice with the panko mixture, pressing lightly to ensure it sticks well.

          Arrange on Baking Sheets: Lay the coated eggplant rounds on the prepared baking sheets in a single layer, making sure they do not touch each other for optimal crispiness. If you desire, lightly spray or drizzle olive oil over the tops of the rounds to enhance their crunchiness.

            Bake the Eggplant: Place the baking sheets in the preheated oven and bake the eggplant rounds for 25–30 minutes. Be sure to flip them halfway through the baking time to ensure an even golden brown color and desirable crispiness.

              Serve and Enjoy: Once baked to perfection, remove the eggplant rounds from the oven and allow them to cool for a few minutes. For a touch of freshness, garnish with fresh basil leaves if desired. These crispy rounds are perfect as a delightful appetizer, a snack, or served as a side dish.

                Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings