INTRODUCTION:These crispy eggplant slices are the perfect balance of savory and spicy, topped with fresh cilantro and a squeeze of lime. The golden crust on the eggplant provides a satisfying crunch, while the chili and lime add bold, tangy flavors. This dish is easy to prepare, gluten-free, and makes for a perfect appetizer, snack, or side dish to complement any meal.INGREDIENTS:2 medium eggplants, sliced into 1/2-inch rounds1/2 cup gluten-free breadcrumbs1/4 cup grated Parmesan cheese (optional for extra flavor)1/4 teaspoon chili powder (adjust to taste)1/4 teaspoon smoked paprikaSalt and pepper to taste1/4 cup olive oilFresh cilantro, chopped (for garnish)1 red chili, thinly sliced (for garnish)1 lime, cut into wedgesINSTRUCTIONS:Prepare the Eggplant:Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.Slice the eggplants into 1/2-inch thick rounds. Sprinkle with a little salt and let them sit for 10-15 minutes to draw out excess moisture. Pat them dry with a paper towel.Coat the Eggplant:In a shallow bowl, combine the gluten-free breadcrumbs, Parmesan (if using), chili powder, smoked paprika, salt, and pepper.Brush each eggplant slice lightly with olive oil, then dip it into the breadcrumb mixture, pressing down gently to coat both sides.Bake the Eggplant:Arrange the coated eggplant slices in a single layer on the prepared baking sheet.Bake for 20-25 minutes, flipping halfway through, until the eggplant is golden brown and crispy.Serve:Once baked, remove from the oven and sprinkle with fresh cilantro and red chili slices for a pop of color and spice.Serve with lime wedges on the side for a refreshing squeeze of citrus before eating.SERVING SUGGESTIONS:These crispy eggplant slices are perfect as a snack, appetizer, or side dish. Pair them with a yogurt dip, add them to salads, or serve them with grilled meats for a flavorful meal. Enjoy the crunchy, spicy goodness in every bite!
Crispy Eggplant Slices with Chili, Cilantro, and Lime
