Crispy baked smashed eggplant parmesan

This is the best healthy veggie side. Even eggplant haters will love this recipe. So delicious!

INGREDIENTS

4 small eggplants - cut into ½ inch thick rounds

2-4 tablespoons parmesan cheese

1 tablespoon oil

1 teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic powder

INSTRUCTIONS

Preheat oven to 425 degrees.

Add eggplants to a pot of salted boiling water and boil for 5-6 minutes, you want the eggplants to be mashable.

Pat egg plants dry with a paper towel and add to a sheet pan lined with parchment paper.

Smash eggplants with the bottom of a jar or glass. Pat off any moisture that is released.

Coat eggplants in oil, salt, pepper and garlic powder. Top each eggplant with a coating of parmesan.

Bake eggplant rounds for 30-40 minutes, until crisp. Let cool and serve alone or with marinara sauce for dipping.

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