- 1 large eggplant, sliced 1/4-inch thick
- 2 eggs, whisked
- 2 tablespoons Italian seasoning
- 1/ 2 teaspoon sea salt
- Black pepper, freshly cracked, to taste
- 2 cups gluten free crackers, pulsed into crumbs (measure after pulsing)
Preheat oven to 400ºF and line a large baking sheet with parchment paper. Grease the parchment paper lightly with oil.
Combine the cracker crumbs and seasonings in a shallow bowl. One by one, dip the eggplant slices in the egg and let any excess drip off, then dip in cracker crumbs until both sides are coated, then place onto the greased parchment paper.
Bake for 20 minutes, flipping halfway through. Boil on high at the end for about 3 minutes to get extra crunchy. Serve with marinara or your favorite sauce.