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Crispy Baked Eggplant

Baked eggplant is a great side dish or adapts well to a variety of other baked eggplant recipes! 

Prep Time
35 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 8 servings
Calories: 216 kcal
Course: Side Dish
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. Preheat oven to 425°F. Prepare two baking pans with parchment paper and set aside.
  2. Slice eggplant about ¼ inch thick. Place on paper towel lined baking sheet and sprinkle with salt. Allow to sit for 30 minutes.
  3. 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.
  4. After the eggplant has sat for 30 minutes, rinse well under cold running water well and pat dry.
  5. 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.
  6. Bake for 5 minutes, then flip and bake for 5 minutes more or until golden brown.

Nutrition Information

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

% 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.