Crispy Baked Italian Eggplant 🍆🇮🇹
Ingredients:
2 medium eggplants, sliced into 1/2-inch rounds
1 tablespoon salt (for sweating the eggplant)
2 large eggs
1/2 cup milk
1 cup Italian-style breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper
Olive oil spray
Optional: Marinara sauce for dipping
Directions:
Lay the eggplant slices on a baking sheet lined with paper towels. Sprinkle both sides with salt and let sit for 30 minutes to remove excess moisture and bitterness.
After 30 minutes, pat the slices dry with paper towels.
Preheat oven to 400°F and line a baking sheet with parchment paper. Lightly spray with olive oil.
In a shallow bowl, whisk together the eggs and milk.
In another bowl, mix breadcrumbs, Parmesan cheese, garlic powder, oregano, and black pepper.
Dip each eggplant slice into the egg mixture, then coat in the breadcrumb mixture, pressing lightly to help it stick.
Place the coated slices on the baking sheet. Lightly spray the tops with olive oil.
Bake for 20 minutes, flip each slice, and bake for another 10–15 minutes or until golden brown and crispy.
Serve hot with marinara sauce on the side if desired.
Prep Time: 35 minutes (including sweating time)
Cooking Time: 30–35 minutes
Total Time: About 1 hour 10 minutes
Kcal: Approx. 180 per serving
Servings: 6
#BakedEggplant #ItalianStyle #CrispyVeggies #HealthySideDish #MeatlessMeal