Crispy Baked Eggplant
These yummy crispy eggplant slices can be used for sandwich, salad and much more or just serve as a side.
Ingredients
| Corn starch | 1/4 Cup (4 tbs) | |
| Pepper | To Taste | |
| Garlic powder | To Taste | |
| Salt | To Taste | |
| Water | 1/4 Cup (4 tbs) (as needed) | |
| For crispy mixture | ||
| Panko bread crumbs | 1 Cup (16 tbs) | |
| Italian seasoning | 1 Teaspoon | |
| Other ingredients | ||
| Eggplant | 2 , sliced | |
| For serving | ||
| White cheese | 3/4 Cup (12 tbs) , grated | |
| Chopped herbs | 2 Tablespoon | |
| Cherry tomatoes | 1/4 Cup (4 tbs) | |
| Tomato sauce | 1/4 Cup (4 tbs) , as needed |
Directions
GETTING READY
1. Preheat oven to 350F. Line a baking tray with parchment.
2. In a bowl, mix together all ingredients of the batter and mix to get a lump free batter. Set aside.
3. In another bowl, mix together ingredients of crispy mixture, set aside.
MAKING
4. Dip each eggplant slice, first in batter and then in crispy mixture, place on the baking tray.
5. Bake at 350F for 20-25 minutes. Flip once after 10 minutes.
6. When the eggplants are about to get done, sprinkle with cheese and bake for 3-4 minutes, until the cheese is melted.
SERVING
7. Serve with spagetthi, with sauce, garnished with cherry tomatoes and herbs.
Recipe Summary
Nutrition Facts
Serving size
Calories 252Calories from Fat 86
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 489 mg20.38%
Total Carbohydrates 32 g10.7%
Dietary Fiber 7 g28%
Sugars 6 g
Protein 11 g22%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
