Name: Crispy Baked Eggplant Slices
Prep time: 15 min
Cook time: 27 min
Total time: 45 min
Ingredients: 1 large eggplant; 0.5 cup Roasted Garlic and Herb breadcrumbs; 1 tbsp cornflour + 1/4c water slurry; 1 tsp dried Italian herb seasoning; 0.5 tsp fried red chilli flakes (optional); Salt, to taste (and sweat); Oil spray

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Crispy Baked Eggplant Slices

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Prep Time 15

Cook Time 27

Total Time 45

Servings: 2

Ingredients Method

Ingredients

1 large eggplant
0.5 cup Roasted Garlic and Herb breadcrumbs
1 tbsp cornflour + 1/4c water slurry
1 tsp dried Italian herb seasoning
0.5 tsp fried red chilli flakes (optional)
Salt, to taste (and sweat)
Oil spray

Method

Slice eggplants in 1/2 inch thick pieces. Spread out on a large place/tray and sprinkle salt on both sides. Let sweat for 10 minutes, then wash and dab dry with paper towels. Set aside.
Preheat oven to 400°F/200°C. Line a large baking tray with foil.
Dip the dry eggplant slices into the cornflour slurry then press into the breadcrumbs. Make sure both sides are covered generously in the breadcrumbs.
Place the coated eggplant slices in the prepared baking tray in a single, non-touching layer.
Bake in a preheated oven at 400°F/200°C for 15 minutes. Increase temperature to 450°F/230°C, flip then continue baking for another 10 minutes. Broil for 2 minutes to finish.
Serve hot!