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–+ servings
Crispy Baked Eggplant

Crispy Baked Eggplant: Your New Favorite Healthy Snack

Crispy Baked Eggplant is a delicious, healthy snack that brings together flavors of garlic and herbs in a crunchy treat.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coating
  • 1 medium Eggplant
  • 1 cup All-purpose flour
  • 2 large Eggs
  • 1 cup Breadcrumbs (preferably panko) Consider gluten-free options
  • 1/2 cup Grated Parmesan cheese Plant-based Parmesan is a great vegan alternative
For Seasoning
  • 1 tablespoon Garlic powder Adjust to preference
  • 1 teaspoon Onion powder
  • 1 teaspoon Dried oregano Fresh herbs can also be delightful
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Black pepper Adjust to taste
For Baking
  • 1 tablespoon Cooking spray or olive oil A light spray or drizzle is all you need

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Shallow Bowls

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Slice the eggplant into ½-inch rounds, sprinkle with salt, and let sit for 10 minutes. Rinse and pat dry.
  3. Set up three shallow bowls with flour, whisked eggs, and breadcrumb mixture containing breadcrumbs, Parmesan, garlic powder, onion powder, oregano, salt, and pepper.
  4. Dredge each eggplant slice in flour, then in eggs, and finally in the breadcrumb mixture until fully coated.
  5. Arrange coated slices on the baking sheet, spray or drizzle with oil, and bake for 25-30 minutes, flipping halfway through.
  6. Cool for a few minutes before serving warm as a snack or side dish.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 350mgPotassium: 450mgFiber: 6gSugar: 3gVitamin A: 150IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg

Notes

Ensure you salt and sweat the eggplant for at least 10 minutes to achieve the perfect crispy texture. Store leftovers in an airtight container for up to 3 days.

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