Flavorful Garlic Parmesan Baked Eggplant

Flavorful Garlic Parmesan Baked Eggplant
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 96.2
  • Total Fat: 1.2 g
  • Cholesterol: 1.0 mg
  • Sodium: 533.6 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 4.6 g
  • Protein: 4.1 g

View full nutritional breakdown of Flavorful Garlic Parmesan Baked Eggplant calories by ingredient
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Introduction

Crispy baked eggplant with garlic Parmesan breading & LOTS of seasoning for a flavorful side dish. Crispy baked eggplant with garlic Parmesan breading & LOTS of seasoning for a flavorful side dish.
Number of Servings: 4

Ingredients

    1 eggplant, unpeeled (approx 1-1 Eggplant, fresh
    1/2 Cup Progresso Italian Style Bread Crumbs
    1/4 tsp Pepper, black
    1 tsp Garlic powder
    1 tbsp Parmesan Cheese, grated
    100% Extra Virgin Olive Oil Cooking Spray
    1 tsp Onion powder
    2 tsp Italian Herb Seasoning - McCormick (by JCO0715)
    1/2 tsp Paprika
    1/2 tsp Salt

Tips

When I flip them over after 15 minutes, I like to sprinkle them with salt & pepper before sticking them back in the oven. This isn't necessary, especially if you are watching your salt intake.


Directions

Start by preparing the eggplant: wash the eggplant and trim off the green end. You can peel the skin if you like. Next, slice eggplant into 1/2" disks. Place all disks in colander or cooling rack set over baking sheet, let sit for at least 30 minutes. Pre-heat oven at 400 degrees.

Mix breadcrumbs, spices (except Paprika) and Parmesan cheese in a bowl, then spread onto a plate. (I just mix mine on the plate)Then lay them out on a foil lined baking sheet & spray with Olive Oil Cooking Spray, flip over and spray the other side.

Press each eggplant disk into the breadcrumb mix, flip and do the same to the other side. Place on aluminum foil or parchment paper lined baking sheet. (I line a separate sheet & do not use the same foil lined sheet they were on when sprayed). Sprinkle the tops with the paprika.

Bake in 400 degrees oven for 15 minutes, then flip each disk and baked for 7 more minutes. The eggplant should be golden brown and the breading crispy.

Serve as side dish, appetizer or use in eggplant Parmesan.

Serving Size: Makes 4 Servings (About 4 pieces/disks each serving)

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