Panko breaded baked eggplant

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Panko breaded baked eggplant calories by ingredient


Delicious baked eggplant, with marinara sauce for dipping. Delicious baked eggplant, with marinara sauce for dipping.
Number of Servings: 3


    * 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.

Member Ratings For This Recipe

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    Very Good
    I dipped the eggplant in milk instead of egg. I also added parmesan cheese to the dry mix. It was a really good alternative to eggplant parmesan! - 7/1/12