Hi everyone! I’ve got a great veggie recipe for you today- a yummy breaded and baked eggplant! I’ve recently started a subscription to Misfits Market, a company devoted to reducing food waste. They take surplus or “ugly” organic produce that grocery stores won’t sell and send it right to your door for cheaper than grocery store prices. This has led to a super fun time trying new vegetables and trying out different recipes that I would never make otherwise, like the one I’m about to share with you!

Ingredients:

• 1 medium to large eggplant (peeling optional)
• 6 tbsp melted unsalted butter
• 1 cup Italian breadcrumbs
• 1/4 cup Parmesan cheese
• Paprika to taste
• Garlic powder to taste

First, wash the eggplant and cut off the stem. If you want to peel the eggplant, do that now. I chose not to peel mine so that it held together better. Slice the eggplant into 1/2″ slices.

Place them on a cooling rack over a baking sheet and sprinkle them with salt, and leave them for about 30 minutes. This will help to draw out excess water which you can then wipe away to prevent your breading from getting soggy.

Preheat the oven to 400F. Using a paper towel, blot away the water that has come out of the eggplant slices. Next, mix the breadcrumbs with the cheese, paprika, and garlic powder.

Dip the eggplant slices in the melted butter and then coat in the breadcrumb mixture. Place on the baking sheet.

Bake for 15 minutes or until golden brown.

And now you have deliciously crispy eggplant to enjoy on its own, as a side dish, or as the star of a yummy eggplant parm! Happy cooking!