Cheesy Breaded Eggplant Medallions
Versatile and delicious. These eggplant slices feature a savory cheese crust that’s perfect as a snack, a side, or the base for a lighter Eggplant Parmesan.
Cheesy Breaded Eggplant Medallions
Versatile and delicious. These eggplant slices feature a savory cheese crust that’s perfect as a snack, a side, or the base for a lighter Eggplant Parmesan.
Ingredients
- 1 firm eggplant
- 3.5 oz breadcrumbs
- 1.8 oz grated Parmesan or Pecorino cheese
- 1.8 oz all-purpose flour
- 1-2 large eggs, beaten
- Salt, to taste
- Black pepper, to taste
- Olive oil spray
Instructions
Wash the eggplant, trim the ends, and slice into 0.4-inch thick rounds.
Arrange three shallow bowls. Place flour in the first, beaten eggs seasoned with salt and pepper in the second, and breadcrumbs mixed with grated cheese in the third.
Dredge each eggplant slice in flour, dip in the egg mixture, then coat completely with the breadcrumb and cheese mixture.
Arrange the slices in a single layer on a baking sheet lined with parchment paper. Spray the top of each slice with olive oil.
Bake at 400°F for 10-12 minutes, turning the slices over halfway through the cooking time, until golden brown and crisp.
Nutrition Facts
Amount per 1 servingChef's Tip
"For a thicker crust, repeat the egg and breadcrumb coating process a second time before cooking."