Eggplant Parmesan PoppersPrint Recipe
- 1 large, thin eggplant or 2 Japanese eggplants, sliced 1/4 inch thick
- 1/2 cup flour
- 2 large egg whites
- 1 cup seasoned bread crumbs or panko crumbs
- 2/3 cup olive oil
- 1 cup marinara sauce
- 1/2 cup Mozzarella
- Optional-jalalapeno slices (garnish)
Place flour and breadcrumbs in medium bowls. Whisk egg whites in medium bowl until frothy.
Preheat oven to 350 degrees, and heat the oil in a medium skillet on medium-high heat for 3 minutes.
Dip each eggplant slice into the flour and shake off excess. Next, dip into egg mixture and then finally into bread crumbs. Cook eggplant rings for 2 minutes per side or until golden brown. Flip and fry the other side. Put all fried pieces onto a parchment paper lined baking sheet.
Spread 1 teaspoon of sauce on to each eggplant slice. Sprinkle with mozzarella cheese, and top with jalapeño if you want to give it a kick. Bake on 350 degrees for about 12 minutes until the eggplant is heated through and the cheese turns golden brown. Transfer to a platter and serve.