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.
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