Panko breaded baked eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
* Eggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb * Japanese Panko Bread Crumbs, 1 cup * Pepper, red or cayenne, 1 tbsp * Salt, 0.15 tsp * 1.5 cup marinara sauce * Egg, fresh, 1 jumbo (remove)
Preheat oven to 425.
Slice eggplant into 1/4 inch slices. In bowl or plastic bag, mix bread crumbs, salt, and cayenne pepper. In separate bowl, beat egg.
Dip eggplant slices in egg, then shake in breadcrumb mixture. Put on cookie sheet, and add extra salt if needed.
Bake at 425 for 15 minutes, then flip. Check periodically. If cooking too quickly, reduce heat.
Serve with the marinara sauce for dipping.
Number of Servings: 3
Recipe submitted by SparkPeople user GRADXY.
Slice eggplant into 1/4 inch slices. In bowl or plastic bag, mix bread crumbs, salt, and cayenne pepper. In separate bowl, beat egg.
Dip eggplant slices in egg, then shake in breadcrumb mixture. Put on cookie sheet, and add extra salt if needed.
Bake at 425 for 15 minutes, then flip. Check periodically. If cooking too quickly, reduce heat.
Serve with the marinara sauce for dipping.
Number of Servings: 3
Recipe submitted by SparkPeople user GRADXY.
Nutritional Info Amount Per Serving
- Calories: 283.7
- Total Fat: 5.1 g
- Cholesterol: 92.1 mg
- Sodium: 740.9 mg
- Total Carbs: 50.6 g
- Dietary Fiber: 9.6 g
- Protein: 10.7 g
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