Ingredients
Scale
- 1 large eggplant
- 1 cup breadcrumbs (preferably whole grain)
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or olive oil
Instructions
- Slice the eggplant into 1/2-inch thick rounds and sprinkle with salt. Let sit for 20 minutes.
- Beat the eggs in one bowl and mix breadcrumbs with Parmesan, garlic powder, onion powder, salt, and pepper in another.
- Rinse and dry the eggplant, then dip in egg mixture and coat with breadcrumbs.
- Preheat oven to 400°F (200°C), line a baking sheet, and arrange the breaded slices without touching.
- Bake for 25-30 minutes, flipping halfway, until golden brown.
Notes
- Let the eggplant sit with salt to reduce bitterness.
- Ensure the eggplant slices are not touching when baking for even crisping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 70mg