Baked Eggplant Parmesan Rounds

Step 1

Peel the skin of the eggplant if desired (I keep the skin on). Slice the eggplant into ¼ to ½ inch slices. Place them on a large plate and sprinkle them with salt. Allow them to sit for at least 30 minutes for the bitter juices to drain. Rinse and pat the slices dry with a paper towel.

Step 2

Preheat the oven to 425º F. Line a baking sheet with parchment paper.

Step 3

Combine the breadcrumbs with ½ cup of parmesan cheese and Italian seasoning. Place the flour in a dish, the eggs in a shallow bowl, and the breadcrumb mixture in another dish.

Step 4

Dredge each eggplant slice in flour and then in the eggs, letting the excess drip. Coat with breadcrumb mixture and place them on baking sheet. Brush both sides with a light layer of canola oil.

Step 5

Bake for 30 minutes or until golden brown, flipping the slices half- way through baking. Remove eggplant from oven and top with marinara sauce and mozzarella cheese. Reserve some sauce to serve on the side.

Step 6

Bake for 1o minutes until cheese is browned and bubbling. Sprinkle with chopped basil before serving.