Description
A recipe for impossibly crispy baked eggplant that is easy to prepare and delicious.
Ingredients
Scale
- 1 large eggplant, sliced
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the eggplant into 1/4 inch rounds.
- In a bowl, mix breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
- In another bowl, beat the eggs.
- Dip each eggplant slice in the egg, then coat with the breadcrumb mixture.
- Place the coated slices on a baking sheet lined with parchment paper.
- Drizzle olive oil over the eggplant slices.
- Bake for 25-30 minutes until golden and crispy.
- Serve hot and enjoy.
Notes
- Adjust seasoning to taste.
- Try adding herbs for extra flavor.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 150mg
Keywords: impossibly crispy baked eggplant