1  small eggplant

2 cups Panko bread crumbs

1 tablespoon  Dried chili pepper flakes

1 teaspoon of granulated garlic

1 teaspoon kosher salt

1 tablespoon of Dried Parmesan or Romano mixed cheese

1  cup of olive oil


Wash eggplant thoroughly and cut off stem and bottom of eggplant

Mix panko crumbs, garlic, salt, parmesan cheese in a bowl and set aside

Slice the eggplant into thin slices about 1/4 inch  (it is personal choice to peel  the eggplant, I leave skin on mine)

Brush on olive oil thoroughly on both sides.

Place one slice at time in the crumb mixture, pressing down then flipping and press down other side  until crumbs stick, place into pyrex dish that has been sprayed with olive oil



Sprinkle on chili pepper flakes to desired amount

Bake at 325 for approximately 30 minutes, don’t bake too long or on high heat as the cheese/crumb mixture can burn.   After 20 minutes poke with fork and if it passes thru it is done.

Serve with fresh garlic bread and Cesar salad….

Serves two