baked eggplant recipes
Baked Eggplant – crispy baked, not fried, eggplant with breading. A delicious way to enjoy this fall vegetable!
Prep Time35 minutes mins
Cook Time20 minutes mins
Total Time55 minutes mins
Course: Appetizer
Cuisine: American
Keyword: baked eggplant recipes
Servings: 2
Calories: 868kcal
Author: Luda huang
- 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
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.
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