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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.