2 Eggs (Vegan version substituted with some cornflour and water 1:1)
1 Tbsp Sweet Chili Sauce
1 Tbsp Yellow Mustard
Salt & Pepper
200 Grams Breadcrumbs
1 Tsp sweet paprika
Instructions
Slice the Eggplant into 2.5 cm (1 inch) rounds
On a large plate, lightly salt each rounds from both sides, let sit for 30-60 minutes until fluids are released
Preheat oven to 180 ℃ (356 ℉)
Line a baking sheet with parchment paper and spread 1½ tablespoons olive oil on it
In a bowl, mix together eggs, sweet chilli, mustard, salt and pepper. In a seperate bowl, pour mix in the breadcrumbs and paprika.
Wipe each eggplant round from both sides with a paper towel to remove salt.
Dip into the egg mixture and make sure it's covered from both sides, then dip it in the breadcrumbs and coat completely. Continue doing the same for all eggplant rounds and place on the baking sheet.
Drizzle with the remaining olive oil and place in the oven for 50 minutes until golden brown and crispy (Turn the eggplants once after 25 minutes)
Eat while still warm, or allow to cool completely before covering to avoid steam from making the eggplants mushy.
Recipe by at https://www.kerenruben.com/vegetarian/crispy-baked-eggplant/%20