How To Make Baked Eggplant
Cook up a batch of crispy baked eggplant for your next side dish! It’s flavored with parmesan and tasty seasonings for a hearty plate.
Ingredients
- 2lbseggplant
- salt
- ½cupflour
- 4eggs
- 2cupsItalian bread crumbs
- â…“cupparmesan cheese,shredded
- 1lemon
- ½tspgarlic powder
- ½tspfresh basil
Instructions
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Preheat the oven to 425 degrees F.
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Prepare two baking pans with parchment paper and set aside.
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Slice the eggplant to about ¼ inch thick, then place them on a paper towel lined baking sheet and sprinkle with salt.
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Allow to sit for 30 minutes.
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Whisk the eggs together in a shallow bowl.
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In a second shallow bowl, add the flour.
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In a third bowl, combine the breadcrumbs, parmesan, lemon zest, garlic powder and basil.
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Set all three bowls aside.
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Rinse the sat eggplant well under cold running water, then pat dry.
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Dredge each slice of eggplant first in the flour, then into the egg, and finally in the breadcrumb mixture.
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Place each slice of eggplant on the prepared parchment lined pans.
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Bake for 5 minutes, then flip and bake for 5 minutes more or until golden brown.
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Serve with dipping sauce, and enjoy!
Nutrition
- Calories:Â 221.22kcal
- Fat:Â 5.38g
- Saturated Fat:Â 2.07g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 1.55g
- Polyunsaturated Fat:Â 1.13g
- Carbohydrates:Â 33.24g
- Fiber:Â 5.05g
- Sugar:Â 6.01g
- Protein:Â 10.55g
- Cholesterol:Â 84.19mg
- Sodium:Â 426.45mg
- Calcium:Â 148.35mg
- Potassium:Â 368.76mg
- Iron:Â 2.14mg
- Vitamin A: 48.51µg
- Vitamin C:Â 6.35mg
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