Ingredients
2lbseggplant
salt
½cupflour
4eggs
2cupsItalian bread crumbs
⅓cupparmesan cheese,shredded
1lemon
½tspgarlic powder
½tspfresh basil
Preparation
Preheat the oven to 425 degrees F.
Prepare two baking pans with parchment paper and set aside.
Slice the eggplant to about ¼ inch thick, then place them on a paper towel lined baking sheet and sprinkle with salt.
Allow to sit for 30 minutes.
Whisk the eggs together in a shallow bowl.
In a second shallow bowl, add the flour.
In a third bowl, combine the breadcrumbs, parmesan, lemon zest, garlic powder and basil.
Set all three bowls aside.
Rinse the sat eggplant well under cold running water, then pat dry.
Dredge each slice of eggplant first in the flour, then into the egg, and finally in the breadcrumb mixture.
Place each slice of eggplant on the prepared parchment lined pans.
Bake for 5 minutes, then flip and bake for 5 minutes more or until golden brown.
Serve with dipping sauce, and enjoy!
