Description
A delicious and healthy twist on eggplant, baked to crispy perfection.
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 teaspoon salt
- 1 cup whole wheat breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 large eggs
- 1 tablespoon olive oil
- 1/4 cup marinara sauce (for serving, optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
- In a shallow bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, black pepper, and paprika.
- In another bowl, beat the eggs and add the olive oil, mixing well.
- Dip each eggplant slice into the egg mixture, allowing excess to drip off, then coat with the breadcrumb mixture, pressing gently to adhere.
- Arrange the coated eggplant slices in a single layer on the prepared baking sheet.
- Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Serve warm with marinara sauce on the side, if desired.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the breadcrumb mixture.
- Try using different types of cheese, such as mozzarella or nutritional yeast for a vegan option.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 150mg