Description
A delicious and healthy recipe for crispy baked eggplant that delivers a perfect crunch.
Ingredients
Scale
- 1 large eggplant, sliced into 1/2 inch rounds
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil spray
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the eggplant into 1/2 inch rounds and sprinkle with salt. Let it sit for 30 minutes to draw out moisture.
- In a bowl, mix breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- In another bowl, beat the eggs.
- Rinse the eggplant slices and pat them dry with a paper towel.
- Dip each eggplant slice into the egg mixture, then coat with the breadcrumb mixture.
- Place the coated eggplant slices on a baking sheet lined with parchment paper.
- Spray the tops with olive oil spray for extra crispiness.
- Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Notes
- For a vegan version, substitute eggs with a flaxseed mixture.
- Serve with marinara sauce for dipping.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 70mg