A delightful and healthier twist on classic fried eggplant, these crispy baked rounds are perfect as a snack, appetizer, or side dish.
Preheat your oven to 425°F (220°C) and prepare a baking sheet by coating it with cooking spray.
Using parchment paper can make cleanup easier and prevent sticking.
Slice the eggplants into even rounds, about 1/4 inch thick.
Uniform slices ensure even cooking and a consistent texture.
In a mixing bowl, combine the mayonnaise and garlic powder, stirring until smooth.
You can add a pinch of salt to the mixture for enhanced flavor.
In a shallow bowl, mix together the breadcrumbs, Italian seasoning, and parmesan cheese.
For a spicier kick, add a pinch of cayenne pepper to the mixture.
Coat each eggplant slice with the mayonnaise mixture, then dredge it in the breadcrumb mixture, ensuring an even coating.
Press the breadcrumbs gently onto the slices to help them adhere better.
Arrange the coated eggplant slices on the prepared baking sheet in a single layer.
Leave some space between the slices to allow for even baking.
Bake the eggplant slices in the preheated oven for 12 minutes, then flip them over and bake for an additional 12 minutes, or until golden and crispy.
Use a spatula to flip the slices gently to avoid breaking the coating.
Serve the crispy baked eggplant rounds warm, optionally with a dipping sauce of your choice.
Marinara sauce or a garlic aioli makes a great accompaniment.
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