These Baked Crispy Eggplant Rounds are the perfect finger food, snack, or vegetable side to pair with dinner!
Toss the eggplant rounds with some sea salt, and place in a colander over the sink for about 30 minutes. The salt will help remove moisture from the eggplant.
Dry the eggplant rounds by patting with a paper napkin or towel to remove any moisture released.
Dredge each eggplant round into the batter to coat thoroughly on both sides and then dip into the breadcrumbs on both sides and edges. Place the breaded eggplant rounds on the parchment lined baking sheet. Note: Keep the whisk handy so that you can quickly whisk the batter mixture when needed if you feel like the contents of the batter start to settle (this will probably happen after prepping 2-3 eggplant rounds).
Once all the eggplant rounds are breaded and placed in a single layer on the baking sheet, sprinkle some sea salt and freshly ground black pepper, and bake them in the oven for a total of 20-25 minutes.
Flip half way through so that they bake for 10-12 minutes on each side or until lightly golden brown and crispy on both sides.