Description
A recipe for impossibly crispy baked eggplant.
Ingredients
Scale
- 1 large eggplant, sliced into 1/2 inch rounds
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil spray
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the eggplant and sprinkle salt on both sides. Let it sit for 30 minutes to draw out moisture.
- Rinse the eggplant and pat it dry with paper towels.
- In a bowl, mix breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
- Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture.
- Arrange the coated slices on a baking sheet lined with parchment paper.
- Spray the tops of the eggplant slices with olive oil.
- Bake for 25-30 minutes until golden and crispy, flipping halfway through.
Notes
- Use a mandoline for even slicing.
- Adjust seasoning to your taste.
- Serve with marinara sauce for dipping.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 120mg
Keywords: impossibly crispy baked eggplant