Baked Brinjal Parmesan Rounds are a delectable and nutritious dish that features thinly sliced eggplant, also known as brinjal, coated in a flavorful Parmesan cheese and breadcrumb mixture. The eggplant rounds are then baked to perfection, resulting in a crispy outer layer and a tender, savory interior. This dish offers a delightful combination of textures and flavors, with the richness of Parmesan complementing the mild sweetness of the brinjal. It serves as a delicious appetizer, side dish, or even a light and satisfying main course for those seeking a wholesome and vegetarian option. Enjoy the fusion of Italian and Mediterranean influences in this delightful and easy-to-make dish.

	Ingredients
1	2 large eggplants (brinjals), thinly sliced into rounds
2	1 cup breadcrumbs
3	1 cup grated Parmesan cheese
4	1 teaspoon dried oregano
5	1 teaspoon dried basil
6	1/2 teaspoon garlic powder
7	1/2 teaspoon onion powder
8	Salt and pepper to taste
9	2 large eggs, beaten
10	Olive oil spray or cooking spray

Step-by-step cooking instruction of Baked Brinjal Parmesan Rounds:

Step-1 Preheat the Oven: Preheat your oven to 400°F (200°C). This ensures that it’s ready for baking when your brinjal rounds are prepared.

Step-2 Prepare the Brinjal:

• Wash and dry the eggplants.
• Cut off the tops and bottoms, and then slice them into rounds, about 1/4 to 1/2 inch thick.

Step-3 Create Breadcrumb Mixture: In a shallow bowl, combine breadcrumbs, grated Parmesan cheese, dried oregano, dried basil, garlic powder, onion powder, salt, and pepper. Mix well.

Step-4 Dip Brinjal Rounds: Dip each brinjal round into the beaten eggs, ensuring it’s coated on both sides.

Step-5 Coat with Breadcrumb Mixture: Press the egg-coated brinjal rounds into the breadcrumb mixture, making sure each side is well-coated.

Step-6 Arrange on Baking Sheet: Place the coated brinjal rounds on a baking sheet lined with parchment paper. Ensure they are in a single layer and not overlapping.

Step-7 Bake:

• Lightly spray the tops of the brinjal rounds with olive oil or cooking spray. This helps them crisp up during baking.
• Bake in the preheated oven for about 20-25 minutes or until the rounds are golden brown and crispy.

Step-8 Serve:

• After baking, take them out of the oven and give them some time to cool.
• Serve the Baked Brinjal Parmesan Rounds as a delightful appetizer, side dish, or main course.

Step-9 Optional Garnish: Garnish with fresh herbs like parsley or basil before serving for an extra burst of flavor and a vibrant presentation.

Nutritional values of Baked Brinjal Parmesan Rounds:

The nutritional values for Baked Brinjal Parmesan Rounds can vary based on specific ingredients and portion sizes. Below is a general estimate for a serving size of about four rounds (approximately 200 grams):

1	Calories: Around 200-250 calories
2	Protein: Approximately 10-12 grams
3	Carbohydrates: Roughly 25-30 grams
4	Fat: Approximately 8-10 grams
5	Fiber: Around 5-7 grams
6	Sodium: Varies based on added salt, but can be around 400-600 milligrams

Background History of Baked Brinjal Parmesan Rounds:

The specific origin and detailed background history of Baked Brinjal Parmesan Rounds may not be as well-documented as some traditional dishes, but it is likely inspired by Italian and Mediterranean cuisine. The dish draws from the popular Italian-American classic, Eggplant Parmesan (Melanzane alla Parmigiana), which traditionally involves layering breaded and fried eggplant slices with marinara sauce and cheese before baking.

The evolution of Baked Brinjal Parmesan Rounds could be a creative adaptation aimed at a lighter and possibly healthier version of the classic dish. The term “brinjal” is commonly used in many parts of the world, especially in Asia and Europe, to refer to what is known as eggplant or aubergine in other regions.

The incorporation of baking instead of frying aligns with a growing interest in healthier cooking methods. By using breadcrumbs and Parmesan cheese for a crispy coating, the dish retains the savory and cheesy elements of its traditional counterpart while offering a unique twist.

In the absence of a specific documented history, it’s plausible that this dish emerged as a result of culinary experimentation and a desire to create a flavorful, oven-baked alternative to the more traditional fried Eggplant Parmesan. Over time, variations of the recipe have likely developed to suit different taste preferences and dietary considerations.

	Advantages of  Baked Brinjal Parmesan Rounds
1	Healthier Option: Baking the brinjal rounds instead of frying reduces the overall calorie and fat content, making it a healthier alternative to traditional fried dishes.
2	Nutrient-Rich: Eggplants (brinjals) are a good source of dietary fiber, vitamins, and minerals. This dish retains the nutritional benefits of eggplant while incorporating the flavors of Parmesan and herbs.
3	Vegetarian and Gluten-Free Options: Baked Brinjal Parmesan Rounds are a vegetarian dish, suitable for those who follow a meat-free diet. Additionally, by using gluten-free breadcrumbs, it can be adapted for individuals with gluten sensitivities.
4	Ease of Preparation: The recipe is relatively simple and easy to follow, making it accessible to home cooks of various skill levels. It can be a quick and delicious way to incorporate eggplant into your diet.
5	Versatility: This dish is versatile and can be served as an appetizer, side dish, or even a light main course. It complements a variety of meals and can be part of a well-balanced diet.

	Disadvantages of  Baked Brinjal Parmesan Rounds
1	Calorie Content: While baked, the dish may still contain a moderate amount of calories, especially if larger quantities of oil, cheese, or breadcrumbs are used in the preparation.
2	Sodium Content: The Parmesan cheese and any added salt contribute to the sodium content. People following a low-sodium diet need to be aware of how much sodium they consume overall.
3	Not Suitable for Low-Carb Diets: The breadcrumb coating adds carbohydrates to the dish, making it less suitable for those following a low-carb or ketogenic diet.
4	Potential for Overcooking: Baking times may vary, and there is a risk of overcooking the brinjal rounds, resulting in a mushy texture. Careful monitoring during baking is crucial.
5	Allergens: If individuals have allergies to ingredients like eggs, gluten, or dairy (in Parmesan cheese), this dish may not be suitable unless modified with alternative ingredients.

Compare with Similar meal of Baked Brinjal Parmesan Rounds:

If you enjoy Baked Brinjal Parmesan Rounds, you might also like similar dishes that showcase baked vegetables with flavorful coatings or toppings. Here are a few options:

1	Zucchini Parmesan Crisps: Thinly sliced zucchini coated with breadcrumbs, Parmesan cheese, and herbs, then baked until crispy. It’s a lighter alternative to traditional fried zucchini sticks.
2	Sweet Potato Nachos: Baked sweet potato rounds topped with black beans, cheese, salsa, and other favorite nacho toppings. A nutritious and tasty twist on classic nachos.
3	Cauliflower Buffalo Bites: Cauliflower florets coated in a buffalo sauce and baked until crispy. These spicy and flavorful bites are a great vegetarian alternative to buffalo wings.
4	Caprese Portobello Mushrooms: Portobello mushroom caps topped with tomato slices, fresh mozzarella, and basil. Baked until the cheese is melted and bubbly, creating a delightful Caprese-inspired dish.
5	Eggplant Rollatini: Thin slices of eggplant rolled up with a ricotta and spinach filling, topped with marinara sauce and melted cheese. Baked until golden and bubbly.
6	Parmesan Roasted Brussels Sprouts: Brussels sprouts coated in a mixture of Parmesan cheese, breadcrumbs, and seasonings, then roasted until crispy. A flavorful and nutritious side dish.
7	Baked Avocado Fries: Avocado slices coated with a breadcrumb mixture and baked until golden brown. These make for a creamy and delicious alternative to traditional fries.
8	Tomato and Mozzarella Stuffed Portobello Mushrooms: Portobello mushroom caps filled with a mixture of diced tomatoes, fresh mozzarella, and basil. Baked until the cheese is melted and the mushrooms are tender.

Mostly questions asked about Baked Brinjal Parmesan Rounds

Q: How do I select the best eggplants for this dish?

A: Choose eggplants that are firm, with smooth and shiny skin. Avoid ones with blemishes or soft spots.

Q: Can I prepare Baked Brinjal Parmesan Rounds ahead of time?

A: Yes, you can assemble the rounds ahead of time and refrigerate them. Bake them just before serving for the best texture.

Q: Can I freeze Baked Brinjal Parmesan Rounds?

A: While freezing may affect the texture, you can freeze them before baking. Place them in the refrigerator to thaw before baking.

Q: What can I serve with Baked Brinjal Parmesan Rounds?

A: They pair well with a side of marinara sauce for dipping or alongside a fresh green salad for a complete meal.

Q: Is it possible to use another kind of cheese for Parmesan?

A: Yes, you can experiment with different cheeses like mozzarella, cheddar, or a blend for varied flavors.

Q: How can I make this dish gluten-free?

A: Use gluten-free breadcrumbs or almond flour to coat the brinjal rounds for a gluten-free option.

Q: Is it necessary to peel the eggplants before making Baked Brinjal Parmesan Rounds?

A: It’s not necessary. The skin adds texture and nutritional value, but you can peel them if you prefer a smoother texture.

Q: Can I use another kind of eggplant instead?

A: Yes, you can use different varieties of eggplants. However, adjust cooking times as smaller or larger varieties may require different baking times.

Q: How do I prevent the brinjal rounds from becoming soggy?

A: Ensure that the eggplants are sliced thinly and evenly. Additionally, pre-salting the slices and allowing them to sit for a while can help draw out excess moisture.

Q: What herbs can I use to enhance the flavor?

A: Dried oregano and basil work well, but you can also experiment with fresh herbs like thyme or rosemary for added flavor.