Description
Impossibly Crispy Baked Eggplant is your go-to dish for a satisfying, healthy treat that’s sure to impress! This recipe transforms humble eggplant into crispy, golden rounds that are perfect for any occasion—whether as an appetizer, side dish, or tossed in salads. With a crunchy panko coating and savory seasonings, even those skeptical of eggplant will be asking for seconds! The best part? It’s incredibly easy to prepare, making it a fantastic choice for busy weeknights or family gatherings. Enjoy a burst of flavor and texture in every bite!
Ingredients
Scale
- 1 medium eggplant
- Salt
- 1/2 cup olive oil
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Slice eggplant into 1/2-inch rounds and sprinkle with salt; let sit for 30 minutes.
- Rinse and pat dry the eggplant slices.
- In a shallow dish, combine panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper.
- Drizzle olive oil over the eggplant slices; coat each slice in the breadcrumb mixture, pressing gently.
- Arrange on a lined baking sheet in a single layer.
- Bake for 25-30 minutes, flipping halfway through until golden brown and crispy.
- Cool slightly before serving.
Nutrition
- Serving Size: 1 slice (approximately 40g)
- Calories: 150
- Sugar: 2g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg