Crispy Baked Eggplant
A deliciously crispy and healthier version of fried eggplant, perfect as a side dish or appetizer, paired with marinara sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 medium-sized eggplants
- Salt (to taste)
- 1/2 cup all-purpose flour (can be substituted with almond flour for gluten-free)
- 2 large eggs
- 1 cup breadcrumbs (use panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Pepper (to taste)
- Olive oil spray (or any preferred cooking oil for spraying)
- Marinara sauce (for serving)
- Fresh basil (for garnish)
- Grated cheese (for additional flavor)
Instructions
- Slice the eggplants into 1/2-inch thick slices.
- Salt the eggplant slices and let them sit for about 30 minutes to draw out moisture.
- Prepare the breading station by whisking eggs in one bowl and mixing flour, garlic powder, onion powder, paprika, and pepper in another.
- Coat each eggplant slice in the flour mixture, then eggs, and finally breadcrumbs, pressing gently for adherence.
- Arrange the coated slices on a baking sheet and spray with olive oil.
- Bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden brown.
- Let the eggplant cool for a few minutes, then heat marinara sauce.
- Serve the crispy eggplant with marinara sauce and garnish with fresh basil and grated cheese.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in an oven at 375°F (190°C) for about 10 minutes to regain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 186mg
Find it online: https://recypez.com/crispy-baked-eggplant/