These Crispy Parmesan Eggplant slices are golden, crunchy, and packed with savory flavor. Coated in seasoned breadcrumbs and Parmesan cheese, then baked or air-fried to perfection, they’re delicious as an appetizer, side dish, or vegetarian main course. Serve them with marinara sauce for an irresistible Italian-inspired treat!

Ingredients

• 2 medium eggplants, sliced into ½-inch rounds
• 2 large eggs, beaten
• 1 cup Italian breadcrumbs
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped
• Warm marinara sauce, for serving

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Pat the eggplant slices dry with paper towels.
3. In a shallow bowl, whisk the eggs.
4. In another bowl, combine breadcrumbs, Parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper.
5. Dip each eggplant slice into the eggs, then coat with the breadcrumb mixture.
6. Arrange on the baking sheet and drizzle lightly with olive oil.
7. Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
8. Garnish with fresh parsley and serve with warm marinara sauce.