Breaded Eggplant (Oven-Baked)


Breaded Eggplant, Oven-Baked

Healthy, low-fat alternative to fried breaded eggplant is this oven-baked eggplant dredged in breadcrumbs and Parmesan mixture. It is crisp, cheesy and golden on the outside and tender on the inside.

Breaded Eggplant (Oven-Baked)
Serves: 4
  • 2 medium eggplants*, peeled and cut crosswise into ½-inch-thick slices
  • 1 cup whole wheat breadcrumbs
  • ¼ cup Parmesan cheese
  • 1 large egg, slightly beaten
  • 1 Tbsp milk or water
  1. Combine egg and milk in a shallow dish. Combine breadcrumbs and parmesan cheese in a second shallow dish.
  2. Dip eggplant in egg mixture; dredge in breadcrumbs and parmesan mixture, pressing gently to adhere and shaking off excess. Place eggplant slices 1 inch apart on baking sheets coated with cooking spray.
  3. Bake at 375° for 30 minutes or until golden, turning once after 15 minutes.
* To reduce the bitterness of eggplants, I usually cook them in salty water for about 2-3 minutes. Drain in colander, then press out the water with the palm of your hand.




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