This oven-fried eggplant is a delicious alternative to deep-fried eggplant; easy and quick to make in the oven! I came up with this idea when looking for an easier way to make this family favorite!

Ingreadient

•  
• 3 teaspoons olive oil, divided
• 2 cups dry unseasoned bread crumbs
• ½ cup grated Parmesan cheese, or more to taste
• ¼ teaspoon garlic powder, or to taste
• ¼ teaspoon dried oregano, or to taste
• ¼ teaspoon dried basil, or to taste
• salt and ground black pepper to taste
• 2 eggs
• 1 splash water
• 1 eggplant, peeled and sliced into 1/4-inch rounds

Direction

1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; coat with about 1 teaspoon olive oil.
2. Combine bread crumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper in a shallow dish. Combine eggs with a splash of water in a separate shallow dish.
3. Dip eggplant slices in egg mixture, then press into bread crumb mixture to coat both sides; arrange on the prepared baking sheet. Drizzle the remaining 2 teaspoons oil over breaded eggplant slices.
4. Bake in the preheated oven until golden brown, 20 to 25 minutes. To further brown the breading, turn on the broiler and broil until the desired color is reached.

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