Ingredients
1 medium eggplant
1/2 c. all-purpose flour
kosher salt
3 eggs, lightly beaten
1 1/2 c. italian breadcrumbs
1/2 c. finely grated Parmesan
1 c. marinara, for serving
Preparation
Step 1Preheat oven to 425 degrees F. Line a baking sheet with a wire rack.Step 2Slice eggplant crosswise into 1/4" rounds.Step 3Using the wide end of a pastry tip, cut holes into the center of eggplant rounds to create rings. Discard centers. Step 4In medium bowl, toss together flour and salt. Dredge eggplant rings in flour.Step 5Whisk together eggs in a separate bowl, then dunk rings in beaten eggs to coat. Step 6In a third bowl, whisk together breadcrumbs and Parmesan. Toss the rings in the breadcrumbs to coat. Step 7Place breaded rings on the wire rack on the baking sheet. Bake for 20 minutes, until golden brown and crispy. Step 8Serve warm with marinara.
