Smashed eggplant Parmesan Recipe (with Video)

Preparation
1. Preheat oven to 425 degrees.
2. Add eggplants to a pot of salted boiling water and boil for 5-6 minutes, you want the eggplants to be mashable.
3. Pat eggplants dry with a paper towel and add to a sheet pan lined with parchment paper.
4. Smash eggplants with the bottom of a jar or glass. Pat off any moisture that is released.
5. Coat eggplants in oil, salt, pepper, and garlic powder. Top each eggplant with a coating of parmesan.
6. Bake eggplant rounds for 30-40 minutes, until crisp. Let cool and serve alone or with marinara sauce for dipping.