Crispy Parmesan Eggplant Slices

Begin by washing the eggplant under cold water. Cut the eggplant into 1/4-inch thick slices. Sprinkle salt on both sides of the eggplant slices and let them sit for about 10 minutes to draw out moisture.

Rinse the eggplant slices under cold water to remove excess salt and pat them dry with paper towels. In a shallow bowl, combine the grated Parmesan cheese, garlic powder, and black pepper.

Dip each eggplant slice into the Parmesan mixture, ensuring both sides are well coated. Heat olive oil in a large skillet over medium heat.

Once the oil is hot, carefully place the coated eggplant slices in the skillet in a single layer. Fry the eggplant slices for about 3-4 minutes on each side, or until they are golden brown and crispy.

Remove the fried eggplant slices from the skillet and place them on a paper towel-lined plate to absorb excess oil.

Serve the crispy Parmesan eggplant slices warm, garnished with additional Parmesan if desired.