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Plant-based dishes are gaining popularity, offering not just a sustainable dining choice but also a palette of flavors and textures that can cater to any palate. One such versatile ingredient is eggplant, which serves as a fantastic base for a variety of culinary creations. In this recipe, we focus on the Crispy Pumpkin Seed Crusted Eggplant, a delicious and nutritious option that will surely win over your family and friends.

Crispy Pumpkin Seed Crusted Eggplant

Looking for a cozy fall dish thats both delicious and nutritious? Try this Crispy Pumpkin Seed Crusted Eggplant! Perfect for autumn gatherings, this recipe combines the creamy texture of eggplant with a crunchy, nutty pumpkin seed coating. It's an easy weeknight dinner that will please everyone at the table. Enjoy it as a side or a main, and elevate it with your favorite dipping sauces. Save this for later and bring comfort to your dinner table!
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Ingredients
  

2 medium eggplants, sliced into 1/2-inch rounds

1 teaspoon salt

1 cup all-purpose flour

2 large eggs

1 tablespoon Dijon mustard

1 cup pumpkin seeds (pepitas), finely chopped or ground

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional, for a spicy kick)

1/4 cup olive oil, for frying

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Eggplant:

    - Lay the eggplant slices on a clean kitchen towel and sprinkle both sides with salt. Allow them to sit for about 30 minutes. This will draw out excess moisture and bitterness. After 30 minutes, rinse the salt off and pat the slices dry with paper towels.

      Set Up Dredging Station:

        - In a shallow dish, place the all-purpose flour. In another bowl, whisk together the eggs and Dijon mustard until well blended. In a third bowl, combine the finely chopped pumpkin seeds, Parmesan cheese, smoked paprika, garlic powder, black pepper, and cayenne pepper.

          Coat the Eggplant:

            - Dip each eggplant slice into the flour, shaking off any excess. Then, dip it into the egg mixture, allowing the excess to drip off. Finally, coat the slice with the pumpkin seed mixture, pressing gently to ensure it adheres well.

              Fry the Eggplant:

                - Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the coated eggplant slices in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and crispy. Transfer the fried eggplant to a paper towel-lined plate to drain any excess oil.

                  Serve:

                    - Arrange the crispy pumpkin seed crusted eggplant on a serving platter and garnish with freshly chopped parsley. Enjoy them warm as an appetizer, side dish, or paired with a dipping sauce like tahini or a spicy aioli.

                      Prep Time, Total Time, Servings: 40 minutes | 1 hour | 4 servings