Breaded Baked Eggplant

breaded baked eggplant

It’s almost surprising, the crunch one can get without frying. These delicious eggplant rounds are dipped in eggs, rolled in seasoned homemade breadcrumbs, and baked in a hot oven until tender on the inside and crisp on the outside. Excellent on their own, or dipped in warm marinara sauce.

Breaded Baked Eggplant
Prep and Cool time
Cook time
Total time
Recipe type: Sides, Vegetarian
Yield: 2 servings
  • Olive oil spray
  • 1 Japanese eggplant, unpeeled
  • 1 large egg
  • 2 whole wheat sandwich bread slices, dry (or lightly toasted)
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  1. Preheat oven to 450 degrees F. Line a large baking sheet with foil and spray it with olive oil spray.
  2. Slice the eggplant crosswise into ¼-inch-thick slices.
  3. Lightly beat the egg in a shallow bowl.
  4. In food processor, process the bread into breadcrumbs. Add the seasonings and process briefly to incorporate. Transfer the seasoned breadcrumbs to a shallow bowl.
  5. Dip each eggplant slice into the beaten egg, then dredge in the seasoned breadcrumbs, pressing to adhere.
  6. Transfer the coated eggplant slices to the prepared baking sheet. Spray them with olive oil spray. Bake 15 minutes on the first side. Turn to the other side, spray again and bake 15 more minutes. Serve immediately.
Nutrition Per Serving
Calories: 212; Fat: 11g; Carbohydrates: 23g; Sugar: 1g; Sodium: 720mg; Fiber: 4g; Protein: 6g

Baked Breaded Eggplant

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