Change up your eggplant game with this delicious and dip-worthy dish! These crispy and delicious eggplant dippers are a major crowd pleaser, even for your pickiest eaters or kids.
2 Large eggplants
2 Large eggs
1/4 Cup breadcrumbs (I use gluten free)
1/2 Cup shredded parmesan cheese
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
1/2 Tbsp dried basil
1/2 Tbsp dried oregano
1/2 tsp salt (+ extra salt for step 3)
1/2 tsp black pepper
1/2 tsp red pepper flakes
Preheat your oven to 400F.
Peel the eggplants and then slice into 1/4” thick discs.
Spread the eggplant out on a paper towel, heavily sprinkle the eggplant with salt and let sit for 20+ minutes (this removes the water and bitterness from the eggplant).
While the eggplant sits, prepare the dredging station. In a small bowl, whisk together the eggs and set the bowl aside. In a separate small bowl, whisk together the bread crumbs, cheese and seasonings and then set it aside. Lastly, grease a baking sheet and set it aside.
After the eggplant has sat for 20 minutes, pat the eggplant dry using a paper towel to remove any excess water.
Begin dredging. First coat a circle of eggplant in the egg, then place directly in the breadcrumb mixture to fully coat both sides, then place directly on the greased baking sheet. Repeat with all of the eggplant (depending on the size of the eggplants, you may need to add more or less breadcrumbs).
Bake for 20-25 minutes or until golden and crispy. Serve with warm marinara sauce for dipping and enjoy!
Storage: store in an airtight contain in the fridge for up to 5 days.