Crispy Baked Eggplant
User Reviews
5.0
30 reviews
Excellent
Crispy Baked Eggplant
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Baked eggplant is a great side dish or adapts well to a variety of other baked eggplant recipes!
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Ingredients
- 1 ½-2 pounds eggplant sliced ¼ inch
- salt
- ½ cup all-purpose flour
- 4 eggs
- 2 cups Italian bread crumbs
- ⅓ cup shredded Parmesan cheese
- 1 lemon zested
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
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Instructions
- Preheat oven to 425°F. Prepare two baking pans with parchment paper and set aside.
- Slice eggplant about ¼ 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 5 minutes, then flip and bake for 5 minutes more or until golden brown.
Nutrition Information
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Calories
216
(11%)
Carbohydrates
33g
(11%)
Protein
10g
(20%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
84mg
(28%)
Sodium
501mg
(21%)
Potassium
321mg
(9%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
230IU
(5%)
Vitamin C
9.8mg
(11%)
Calcium
127mg
(13%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216 | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 84mg | 28% |
| Sodium | 501mg | 21% |
| Potassium | 321mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 127mg | 13% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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