My kid can’t eat dairy anymore, so I can’t technically call this “Eggplant Parmesan,” but it’s what you would think of if you were wanting eggplant Parmesan. Now, I’m not afraid of fat like some people are; it’s good! It makes food taste delicious! However, I hate the actual act of frying things, and then I feel awful after I eat fried food. This is a great fried eggplant substitute. The thinner the eggplant pieces, the crunchier they become. Even my vegetable-hating kid tried & enjoyed a piece or two, and that made every bit of effort worth it.
1 large eggplant, thinly sliced (about 1/4″)
2 large eggs
8 pieces wheat toast
2 tsp Italian seasonings
1/4 tsp garlic powder
1 1/2 tsp sea salt
Arrange eggplant in a single layer on 2 baking sheets and sprinkle lightly with about a 1/2 tsp table salt; allow to sit for 30 minutes. Heat oven to 400 degrees. Dab eggplant dry with a soft cloth and remove from pans; wipe pans clean to reuse for baking. Drizzle olive oil on pans and use fingers or a paper towel to spread. Beat eggs with garlic powder and 1/2 tsp sea salt. In a food processor, pulse toast with Italian seasonings and 1 tsp sea salt until toast is reduced to crumbs and transfer to a large plate. Set up an assembly line of eggplant, egg wash, and bread crumbs in a row. Dip each slice of eggplant lightly in egg wash, coat both sides generously with bread crumbs, and arrange on greased baking sheet. Repeat until all eggplant is coated. Bake at 400 degrees for 6 minutes; remove pan from oven, flip each piece, and bake for an additional 6 minutes. Serve immediately with spicy red pasta sauce and fresh grated Parmesan cheese.