Cheesy Cheesy Baked Eggplant

Source: Power House Production / CLEO TV


  • Cheesy Cheesy Baked Eggplant
  • 2 large Italian eggplant, sliced ¼”-½” thick
  • 2 eggs
  • 1 cup milk
  • 2 teaspoons granulated garlic powder, divided
  • 2 teaspoons granulated onion powder, divided
  • 1 teaspoon smoked paprika, divided
  • 1 teaspoon dried oregano, divided
  • 1 teaspoon dried thyme, divided
  • Kosher salt
  • Cracked black pepper
  • 2 cups panko breadcrumb
  • ¼ cup grated parmesan cheese
  • ¾ cup shredded mozzarella cheese
  • ¾ cup shredded smoked provolone
  • .


Preheat your oven to 375 degrees. Whisk the eggs, milk, half of the granulated garlic and onion powder, smoked paprika, dried oregano, dried thyme, and salt and pepper as desired in a shallow bowl. Then in another shallow bowl mix together the panko, the other half of the spices, and parmesan cheese. Season with salt and pepper as desired. Coat each piece of eggplant in the egg mixture and then coat in the panko. Transfer to a rack fitted on a sheet tray. Sprinkle the mozzarella and smoked provolone on top of each. Bake the eggplant pieces for roughly 15-20 minutes or until they are golden Nbrown and the cheese is melted and bubbly. Remove, cool slightly and serve.