Are you ready to spoil yourself and your family/friends with a beautiful and delicious new recipe? This is my second eggplant recipe on here and I am so happy how this turned out. In my last eggplant recipe I discussed the nutrition benefits of this vegetable so I encourage you to check that out. This recipe seems so fancy but incredibly easy to make!
I served this as a side with a baked chicken dish but It could also be a fun appetizer or hors-d’oeuvre by cutting the finished product into smaller pieces, putting a toothpick through and serving with some marina sauce on the side for dipping (check out my IG reel). I’ve attached a pdf recipe card and also shared a few tips below.
To start, make sure you have drawn out the water from your eggplant slices or you may end up with a spongy, watery eggplant. Eggplant, like most vegetables, have a higher water concentration and a little sea salt can help draw out the water from the slices. Don’t skip this step.
The breadcrumbs can get soggy after you have breaded one or two portions. To prevent this I only add a little bit of breadcrumbs to my bowl at a time. After done breading one piece I added more fresh breadcrumbs to the bowl. I love this brand, Aleia’s Gluten Free breadcrumbs are extra crispy and perfect for this recipe.
I used an air-fryer for cooking but this could also be done in the oven. Use a baking sheet lined with parchment paper and bake at 375F for 8-10 minutes and then flip over and bake additional 8-10 minutes until golden brown.
I hope you enjoy! If you end up making this recipe and care to share please tag me! @renew_nutrition_consulting
Nice post!