Description
A delicious and easy-to-make dish featuring crispy baked eggplant rounds, perfect as an appetizer or side dish, flavored with Italian herbs and Parmesan cheese.
Ingredients
Scale
- 1 eggplant (cut into 1/4 inch rounds)
- 1 egg (beaten)
- 1/2 cup seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the eggplant into 1/4 inch rounds and place in a single layer on a cooling rack. Sprinkle with sea salt and let sit for 15 minutes. Blot away moisture, flip, salt the other side, and let sit for another 15 minutes before dabbing off excess water.
- In a small bowl, beat the egg. In another bowl, combine breadcrumbs, Parmesan, and Italian herbs.
- Dip each eggplant slice into the beaten egg, then coat with the breadcrumb mixture, pressing lightly.
- Place coated slices in a single layer on a baking sheet. Bake for 15 minutes, turn, and bake for an additional 5-7 minutes until golden and crispy. Remove from oven and serve.
Notes
Allowing the eggplant to sit with salt helps reduce bitterness and moisture.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: italian
Nutrition
- Serving Size: 1 slice
- Calories: 85
- Sugar: 2g
- Sodium: 300mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg