Lunch: Eggplant Rings
Recipe by Lauren Miyashiro Onion rings who? Eggplant rings are what's up.
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
Instructions
Preheat oven to 425 degrees F. Line a baking sheet with a wire rack.
Slice eggplant crosswise into 1/4" rounds.
Using the wide end of a pastry tip, cut holes into the center of eggplant rounds to create rings. Discard centers.
In medium bowl, toss together flour and salt. Dredge eggplant rings in flour.
Whisk together eggs in a separate bowl, then dunk rings in beaten eggs to coat.
In a third bowl, whisk together breadcrumbs and Parmesan. Toss the rings in the breadcrumbs to coat.
Place breaded rings on the wire rack on the baking sheet. Bake for 20 minutes, until golden brown and crispy.
Serve warm with marinara.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
