Description
Simple recipe for making crispy eggplant slices using baking instead of frying.
Ingredients
Scale
- 2 medium eggplants
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two baking sheets with parchment paper and lightly coat with cooking spray.
- Slice the eggplants into rounds about 1/4 inch thick.
- Set up a dredging station with three shallow dishes. Place flour in the first dish. Mix the beaten eggs in the second dish. In the third dish, combine breadcrumbs, Parmesan cheese, salt, and pepper.
- Dredge each eggplant slice first in the flour, shaking off excess.
- Dip the floured slice into the egg mixture, letting excess drip off.
- Coat the slice thoroughly in the breadcrumb mixture, pressing lightly so the crumbs adhere.
- Place the coated slices in a single layer on the prepared baking sheets. Spray the tops lightly with cooking spray.
- Bake for 15 to 20 minutes, flipping halfway through, until golden brown and crispy.
Notes
- For extra crispiness, you can bake them for a few extra minutes until they reach your desired texture.
- Serve immediately after baking for the best results.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 slices
- Calories: 250
- Sugar: 5
- Sodium: 450
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 6
- Protein: 10
- Cholesterol: 50
Keywords: crispy eggplant, baked eggplant, breaded eggplant, vegetarian side, low-fat eggplant