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Crispy Baked Smashed Eggplant Parmesan
Serves 2
5 mins prep
45 mins cook
50 mins total
This Crispy Baked Smashed Eggplant Parmesan is a delicious veggie side.
2 servings
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Preheat oven to 425 degrees.
Add eggplants to a pot of salted boiling water and boil for 5-6 minutes, you want the eggplants to be mashable.
Pat egg plants dry with a paper towel and add to a sheet pan lined with parchment paper.
Smash eggplants with the bottom of a jar or glass. Pat off any moisture that is released.
Coat eggplants in oil, salt, pepper and garlic powder. Top each eggplant with a coating of parmesan.
Bake eggplant rounds for 30-40 minutes, until crisp. Let cool and serve alone or with marinara sauce for dipping.