Description
These Crispy Baked Italian Eggplant slices are a healthier, baked alternative to fried eggplant. With a crispy golden coating and tender interior, they’re perfect as a side dish, appetizer, or light main course. Seasoned with Italian herbs and Parmesan cheese, they’re a delicious way to enjoy eggplant without the guilt.
Ingredients
Units
Scale
- 1 large Eggplant
- 1 cup Italian breadcrumbs
- 1/2 cup Parmesan cheese
- 1 tsp Garlic powder
- 1 tsp Dried oregano
- 1 tsp Dried basil
- Salt and pepper, to taste
- 2 large Eggs
- 2 tbsp Olive oil
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the Eggplant: Preheat the oven to 400°F (200°C). Peel and slice the eggplant into 1/2-inch thick rounds. Sprinkle salt over the slices and let them sit for 15 minutes to remove moisture and bitterness. Blot with a paper towel.
- Prepare the Breading Station: In a shallow bowl, combine breadcrumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper. In another bowl, beat the eggs.
- Coat the Eggplant: Dip each slice into the beaten egg, then dredge in the breadcrumb mixture. Press lightly to coat well.
- Arrange on a Baking Sheet: Place the breaded slices in a single layer on a parchment-lined baking sheet. Drizzle with olive oil.
- Bake the Eggplant: Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy on both sides.
- Serve and Garnish: Let cool slightly, then garnish with chopped parsley if desired, and serve immediately.
Notes
- For a more indulgent twist, top the crispy eggplant with mozzarella during the last few minutes of baking.
- Store leftovers in an airtight container for up to 3 days. Reheat in the oven for 10-15 minutes to restore crispiness.
Nutrition
- Serving Size: 1 serving (approx. 2-3 slices)
- Calories: 160
- Sugar: 6g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 50mg