baked eggplant recipes
Baked Eggplant – crispy baked, not fried, eggplant with breading. A delicious way to enjoy this fall vegetable!
Servings: 2
Calories: 868kcal
Equipment
- oven
Ingredients
- 1.5-2 lbs eggplant sliced 1/4 inch
- salt
- 1/2 cup flour
- 4 eggs
- 2 cups Italian bread crumbs
- 1/3 cup parmesan cheese shredded
- 1 lemon use only the zest of 1 lemon
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 400 degrees Prepare two baking pans with parchment paper and set aside.
- Slice eggplant about 1/4 inch thick. Place on paper towel lined baking sheet and sprinkle with salt. Allow to sit for 30 minutes.
- Whisk eggs together in a shallow bowl. In a second shallow bowl, add the flour. In a third bowl combine the breadcrumbs, parmesan, lemon zest, garlic powder and basil. Set all three bowls aside.
- After the eggplant has sat for 30 minutes, rinse well under cold running water well and pat dry.
- Dredge each slice of eggplant first in the flour, then into the egg, and finally in the breadcrumb mixture. Place each slice of eggplant on prepared parchment lined pans.
- Bake for 15 minutes, then flip and bake for 5 minutes more or until golden brown.
Nutrition
Calories: 868kcal | Carbohydrates: 133g | Protein: 41g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 340mg | Sodium: 2004mg | Potassium: 1286mg | Fiber: 18g | Sugar: 21g | Vitamin A: 915IU | Vitamin C: 39mg | Calcium: 510mg | Iron: 10mg