Crispy Baked Eggplant Recipe - (4.3/5)

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