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!