Baked Breaded Eggplant

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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.

Makes 2 servings
New quantity:

Total time: 40 minutes
Prep: 10 minutes
Bake: 30 minutes

Ingredients
Olive oil spray
1 Japanese eggplant, unpeeled
1 large egg, beaten
2 (40-gram) whole wheat bread slices
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder

Directions
1. Heat oven to 450 degrees F. Line a large baking sheet with foil and spray with olive oil spray.

2. Slice eggplant crosswise into 1/4-inch-thick slices.

3. Lightly beat egg in a shallow bowl.

4. In food processor, process bread into breadcrumbs. Add seasonings and process briefly to incorporate. Transfer 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 coated eggplant slices to prepared baking sheet. Spray 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, with ketchup for dipping.

Nutrition per serving
I calculated the olive oil spray as one tablespoon oil
Calories 212.1
Total Fat 11.2 g
Saturated Fat 1.9 g
Cholesterol 92.5 mg
Sodium 720.7 mg
Total Carbohydrate 22.9 g
Dietary Fiber 4.4 g
Sugars 1.5 g
Protein 6 g
Weight Watchers Points Plus: 6 points

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