Crispy Baked Eggplant

bhavnaskitchen's picture

Aug. 30, 2014

These yummy crispy eggplant slices can be used for sandwich, salad and much more or just serve as a side.


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



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.



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.



7. Serve with spagetthi, with sauce, garnished with cherry tomatoes and herbs.



Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 252Calories from Fat 86

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 4 g20%

Trans Fat 0 g


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