Crispy Baked Italian Eggplant
Crispy oven baked eggplant cutlets are the perfect Italian side dish. Sliced eggplant is coated in a breadcrumb and parmesan cheese mixture and crisped to perfection.
Equipment
- Baking sheet (parchment paper lined)
- Cutting Board
- Sharp knife
- 2 bowls
- whisk
Ingredients
- 1 eggplant sliced into 1/4 inch disks
- 1 egg whisked
- 1/2 cup Italian breadcrumbs
- 1/4 cup parmesan cheese grated
- 1 tsp Italian seasoning
- 1/2 tsp salt
Instructions
- Prepare the eggplant. Preheat the oven to 400°F. Slice the eggplant into 1/4 inch disks. Lay the eggplant out in a single layer on a cooling rack. Sprinkle with salt, and let sit for 15 minutes. Dab with a paper towel to absorb the expelled water, then flip to the other side. Salt the other side, let sit for 15 minutes, then dab again to remove excess water.
- Prepare the dunking station. In a small bowl, whisk an egg. Set to the side. In another bowl, mix the Italian breadcrumbs, parmesan cheese, and Italian seasoning.
- Bread the eggplant. Dip the eggplant in the egg first, then hover over the eggplant over the bowl to let the excess egg drip off. Dunk in the breadcrumb mixture, and lightly apply pressure so the breadcrumbs adhere better.
- Bake the eggplant. Arrange breaded eggplant in a single layer on a baking sheet. Bake for 15 minutes. Flip the eggplant, then bake for another 5-7 minutes. Remove the eggplant from the oven and serve. Mangia!
Video
Nutrition
Calories: 85kcalCarbohydrates: 12gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 30mgSodium: 406mgPotassium: 208mgFiber: 3gSugar: 3gVitamin A: 109IUVitamin C: 2mgCalcium: 84mgIron: 1mg
Nutrition values are estimates, for exact values consult a nutritionist.
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