Start by preparing the eggplant: wash the eggplant and trim off the green end. You can peel the skin if you like. Next, slice eggplant into ½" disks. Place all disks in colander or cooling rack set over baking sheet, sprinkle with salt and let sit for at least 30 minutes
1 large eggplant
Next, melt butter in a bowl. Mix breadcrumbs, spices and Parmesan cheese in another bowl.
1 cup breadcrumbs, ¼ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, ¼ cup shredded Parmesan cheese
Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet.
6 tablespoons unsalted butter
Bake in 400℉ oven for 15 minutes, then flip each disk and baked for 7 more minutes. The eggplant should be golden brown and the breading crispy.
Serve as side dish, appetizer or use in eggplant Parmesan.
Notes
Eggplant skin is completely edible. It's a personal preference, just like zucchini. You can peel the skin off or leave it. Add panko to the bread crumbs mixture to add more crunch.
Use this dish to make eggplant parmesan.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.