Description
A flavorful and healthy baked eggplant dish that combines crispiness and tenderness for a delightful culinary experience.
Ingredients
Scale
- 1 large eggplant
- 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 or a small amount of oil for brushing
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the eggplant into 1/4-inch thick rounds.
- Sprinkle salt on the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- Mix breadcrumbs, grated Parmesan, garlic powder, onion powder, salt, and pepper in a bowl.
- Beat the eggs in another bowl.
- Dip each eggplant slice into the egg, then coat with the breadcrumb mixture.
- Place the coated slices on a baking sheet and spray or brush lightly with olive oil.
- Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Serve warm with your favorite dipping sauce.
Notes
Store leftovers in an airtight container for up to 3 days. For longer storage, freeze individual slices separated by parchment paper; they can last up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Vegetable Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 70mg