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Crispy Oven-Baked Eggplant

Crispy Oven-Baked Eggplant: The Healthier Crunch You Crave

Crispy Oven-Baked Eggplant is a guilt-free, delicious snack that offers a crunchy texture without frying.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 1 large Eggplant Japanese or Chinese varieties are preferred.
For the Coating
  • 1 cup Panko Breadcrumbs Swap with gluten-free breadcrumbs if desired.
  • 2 tablespoons Olive Oil Can use cooking spray for a lighter dish.
  • 1/4 cup Parmesan Cheese Omit for a vegan version.
For Flavoring
  • 1 teaspoon Paprika Adjust to taste.
  • 1/4 teaspoon Cayenne Pepper Omit for milder taste.

Equipment

  • Oven
  • Baking Sheet
  • Medium Bowl
  • Kitchen towel

Method
 

Step-by-Step Instructions for Crispy Oven-Baked Eggplant
  1. Begin by slicing the eggplant into even rounds, about 1/2 inch thick. Sprinkle slices with salt and let sit for 20 minutes.
  2. In a medium bowl, combine panko breadcrumbs, grated Parmesan cheese, paprika, and cayenne pepper. Mix well.
  3. Preheat your oven to 425°F (220°C). Pat the eggplant slices dry, brush with olive oil, and dredge in the breadcrumb mixture.
  4. Arrange coated eggplant slices on a lined baking sheet. Bake for 25-30 minutes, flipping halfway through.
  5. Remove from the oven, allow to cool, and serve with your favorite dipping sauce.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 5mgSodium: 300mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Ensure uniform slices for even cooking and consider using parchment paper to prevent sticking.

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