I was making eggplant parmesan and had a bunch of leftover ‘reject’ eggplant from the discarded ends and sides. I hate seeing food go to waste and so I devised this ‘crispy’ eggplant recipe to use up my leftovers and liven up your generic roasted version.
Crispy Eggplant
Ingredients
- 3 Cups roasted eggplant
- ½ Cup breadcrumbs
- 2 Tablespoons parmesan cheese
- 1 Tablespoon fresh chopped parsley
- 1 Teaspoon garlic powder
- 2 Tablespoons olive oil
Instructions
- Preheat oven to 350 degrees and line a baking sheet with foil
- Chop up your eggplant scraps into roughly 1 inch cubes, toss with 1 tablespoon of olive oil and a touch of salt
- Spread the eggplant evenly on your foil lined baking sheet and roast in the oven for 30-40 minutes until just soft
- Remove from the oven and allow to cool
- While the eggplant roasts prepare the crispy breadcrumb topping by combining the garlic powder, fresh chopped parsley, parmesan and breadcrumbs
- When the eggplant is cool, transfer to a bowl and toss with 1 tablespoon of oil. Once coated sprinkle in the breadcrumb mixture and toss to coat evenly.
- Once evenly coated spread back on your foil lined banking sheet and bake for an additional 25-3o minutes or until crispy
- Remove from the baking sheet, sprinkle with some additional parmesan and enjoy!
