If you’ve ever stood by the stove frying eggplant disks for the classic parmesan casserole, and wished there were another way, this strategy is for you!

Ingredients

2 medium Japanese eggplant

3/4 cup flour

3/4 cup seasoned bread crumbs

1/3 cup half and half, seasoned to taste with salt + pepper

1 cup sharp cheddar cheese, shredded

1/2 cup Rao’s marinara sauce, or any style you wish

Instructions

Preheat the oven to 400 degrees F. and cover a sheet pan with aluminum foil.

Set up a station: one dish for the bread crumbs and another for the half and half.

Slice the eggplant into 1/2” discs. Dip each one in the milk, then dredge in the breadcrumbs and place on the sheet pan. Bake for approximately 15 minutes, checking to ensure the eggplant doesn’t overcook. When they’re pierced easily with a fork, remove from the oven.