Description
A delicious recipe for crispy baked eggplant that is perfect as a side dish or appetizer.
Ingredients
- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- Cooking spray or olive oil for drizzling
Instructions
- Preheat your oven to 425°F. Line two baking sheets with parchment paper.
- Sprinkle the sliced eggplant with salt and let it sit for about 30 minutes to draw out moisture. Rinse the eggplant slices under cold water and pat them dry with paper towels.
- Set up a breading station: Place the flour in one shallow dish, beat the eggs in a second dish, and combine the breadcrumbs, garlic powder, onion powder, oregano, black pepper, and Parmesan cheese in a third dish.
- Dredge each eggplant slice in flour, shaking off the excess. Dip it into the beaten eggs, then coat it with the breadcrumb mixture, pressing gently to adhere.
- Arrange the breaded eggplant slices in a single layer on the prepared baking sheets. Lightly spray or drizzle with olive oil.
- Bake for 25-30 minutes, flipping halfway through, until the eggplant is golden brown and crispy.
- Serve warm as a side dish or appetizer.
Notes
- For extra flavor, try adding Italian seasoning or crushed red pepper flakes to the breadcrumb mixture.
- You can serve the crispy eggplant with marinara sauce or a yogurt-based dip for added taste.
- If you prefer a gluten-free option, substitute the all-purpose flour and breadcrumbs with almond flour and gluten-free breadcrumbs.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 150mg