For Meatless May Day 17 we are bringing you a crispy baked eggplant recipe courtesy of  Ann at Fountain Avenue Kitchen.

Share with us whether you made this recipe and how you like it.

Crispy Baked Eggplant

Here are the ingredients:

2 pounds small to medium-size eggplant (about 6 depending on exact size)
2 large eggs
3/4 cup finely grated Parmesan cheese
3/4 cup plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option)
1 teaspoon dried Italian Seasoning
1/2 teaspoon each kosher salt and freshly ground pepper
Olive oil, for baking sheets
Optional: marinara sauce for dipping

Get the recipe directions here:  Fountain Avenue Kitchen

Enjoy!

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