Description
Enjoy this crispy baked eggplant recipe that is easy to make and a healthier alternative to frying. These eggplant slices are coated in a flavorful Parmesan and breadcrumb mixture, then baked until golden brown and delicious.
Ingredients
Units
Scale
Main Ingredients:
- 2 pounds small to medium-size eggplant (about 6 depending on exact size)
Breadcrumb Coating:
- 2 large eggs
- 3/4 cup finely grated Parmesan cheese
- 3/4 cup plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option)
- 1 teaspoon dried Italian Seasoning
- 1/2 teaspoon each kosher salt and freshly ground pepper
Additional:
- Olive oil, for baking sheets
- Optional: marinara sauce for dipping
Instructions
- Preheat Oven: Preheat oven to 375 degrees F. Coat a baking sheet with oil.
- Prepare Coating: Whisk eggs with water in a bowl. In another bowl, mix breadcrumbs, Parmesan, Italian seasoning, salt, and pepper.
- Coat Eggplant Slices: Cut eggplants into rounds. Dip in egg mixture, then coat with breadcrumb mixture.
- Bake: Place coated slices on baking sheet and bake until golden brown, flipping halfway through.
- Serve: Serve hot, optionally with marinara sauce for dipping.
Notes
- If using larger eggplants, drain excess moisture by salting slices in a colander before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 256 kcal
- Sugar: 5g
- Sodium: 697mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 106mg
