Description
This Crispy Baked Italian Eggplant is golden, crunchy, and packed with flavor! A healthier take on classic fried eggplant, this dish is perfect as an appetizer, side, or even a meatless main course. Serve it with marinara sauce or layer it into an eggplant Parmesan for a delicious meal.
Ingredients
Units
Scale
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Eggplant:
- 1 medium eggplant, sliced into 1/2-inch rounds
- 1 teaspoon salt (to draw out moisture)
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Breading:
- 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for dairy-free)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
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Coating:
- 2 eggs, beaten (or 1 flax egg: 1 tbsp flaxseed meal + 2.5 tbsp water)
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Other:
- 2 tablespoons olive oil (for drizzling or spraying)
Instructions
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Prep the Eggplant
- Sprinkle sliced eggplant with salt and let sit for 20 minutes to draw out moisture. Pat dry with a paper towel.
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Set Up the Breading Station
- In one bowl, whisk the eggs.
- In another, combine panko, Parmesan, Italian seasoning, and garlic powder.
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Bread the Eggplant
- Dip each slice into the beaten egg, then coat with the breadcrumb mixture, pressing lightly to adhere.
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Bake Until Crispy
- Place coated slices on a lined baking sheet. Drizzle or spray lightly with olive oil.
- Bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden brown.
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Serve and Enjoy
- Let cool slightly and serve with marinara sauce, fresh basil, or extra Parmesan.
Notes
- For extra crispiness, bake on a wire rack for even air circulation.
- For a dairy-free option, substitute Parmesan with nutritional yeast.
- To make it gluten-free, use gluten-free breadcrumbs or crushed cornflakes.
Nutrition
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g