Impossibly Crispy Baked Eggplant – Crunchy, Golden & Guilt-Free!A simple oven-baked recipe that delivers serious crisp without frying.
Ingredients:
• 1 large eggplant, sliced into rounds or sticks
• 1/2 cup grated parmesan cheese
• 1/3 cup almond flour (or breadcrumbs if not low-carb)
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt & black pepper to taste
• 2 large eggs
Instructions:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Pat eggplant slices dry with paper towels to remove excess moisture.
In one bowl, beat the eggs.
In another bowl, mix parmesan, almond flour, garlic powder, paprika, salt, and pepper.
Dip each eggplant slice into the egg, then coat in the dry mixture.
Place on the baking sheet in a single layer.
Bake for 25–30 minutes, flipping halfway, until golden and crispy.
Serve immediately for best crunch.
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