Baked Eggplant

Ingredients:

• 1 large eggplant
• 6 tablespoons unsalted butter, melted
• 1 cup breadcrumbs
• ¼ cup shredded Parmesan cheese
• ¼ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning

Instructions:

1. Prepare the Eggplant: Wash the eggplant and trim off the green end. Optionally, peel the skin. Slice the eggplant into ½-inch disks. Place the disks in a colander or on a cooling rack set over a baking sheet. Sprinkle with salt and let sit for at least 30 minutes to draw out moisture.

2. Preheat Oven: Preheat your oven to 400°F (200°C).

3. Prepare Coatings: In one bowl, melt the butter. In another bowl, mix the breadcrumbs, Parmesan cheese, smoked paprika, garlic powder, and Italian seasoning.

4. Bread the Eggplant: Dip each eggplant disk into the melted butter, then coat with the breadcrumb mixture. Arrange the coated slices on a baking sheet lined with aluminum foil or parchment paper.

5. Bake: Bake in the preheated oven for 15 minutes. Flip each disk and bake for an additional 7 minutes, or until the eggplant is golden brown and the breading is crispy.

6. Serve: Enjoy as a side dish, appetizer, or use in eggplant Parmesan.

Notes:

• The eggplant skin is edible; you can peel it or leave it based on your preference.
• For extra crunch, consider adding panko to the breadcrumb mixture.
• You can use this baked eggplant as a base for eggplant Parmesan or other dishes.

Enjoy your delicious baked eggplant! If you have any other questions or need variations, feel free to ask.