Ingredients

Scale

For the breadcrumb mixture:

2 cups crushed Rice Chex cereal
1/2 cup cornmeal
1/2 teaspoon granulated garlic
1 cup grated sharp cheese (I used a mix of Gruyere and Asiago, but Parmesan or Romano would also be wonderful)
2 teaspoons Red Robin Seasoning
1 Tablespoon finely chopped fresh herbs (I used a mix of basil, rosemary & tarragon)

For the rest:

1 medium eggplant, peeled & sliced into 1/4-inch slices
3 eggs
2 Tablespoons avocado oil (or other high-temperature cooking oil)

For the Eggplant Parmesan:

Your favorite marinara sauce (store-bought or homemade)
Shredded Italian blend and/or mozzarella cheese

Instructions

Preheat the oven to 400 degrees F. Brush 2 baking sheets with avocado oil to coat them fully.
Mix all ingredients for the breadcrumb mixture together in a small mixing bowl.
Get out another bowl and whisk the eggs it the bowl till they are fluffy.
Now for the dipping: It helps to designate one hand for “dry” dipping and one for “wet”. Dip each eggplant slice in the eggs with your wet hand and then set the slice in the crumb mixture and, using your dry hand, gently coat them fully with crumbs, sprinkling extra crumb mixture on each side. Set the coated slices on the prepared baking sheet and repeat with the rest of the eggplant slices. Drizzle the sticks with oil and/or spray with cooking spray.
Bake at 400 for 10 – 15 minutes or until they are golden brown. At this point they can be frozen for later or made into Eggplant Parmesan now.
To make the Eggplant Parmesan: Pour some marinara sauce to coat the bottom of a casserole pan or individual oven-safe dishes. Put a layer of the largest crispy breaded eggplant on bottom, top with a bit of sauce and shredded cheese, then another same size or slighly smaller eggplant slice on next, top again with sauce and cheese, then a third eggplant slice and more sauce and cheese. Bake at 350 F for another 10 – 15 minutes or until the cheese is fully melted, bubbly and maybe starting to brown a bit.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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