Crispy Parmesan Garlic Baked Eggplant for Happy Taste Buds

Enjoy this delightful Parmesan Garlic Baked Eggplant, a crispy and healthy dish that transforms eggplant into a crowd-pleasing appetizer.

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Prep Time 30

Cook Time 22

Sweating Time 30

Total Time 1 22

Servings: 4 servings

Course: Appetizers

Cuisine: Mediterranean

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant Base

1 large Eggplant Substitute with zucchini or yellow squash for a different twist.

For the Crunchy Coating

1 cup Breadcrumbs Opt for gluten-free breadcrumbs to keep it gluten-free.
1/2 cup Parmesan Cheese Consider plant-based cheese for a dairy-free option.
1 teaspoon Smoked Paprika Feel free to omit if you don't have it on hand.

For Flavor Enhancement

1 teaspoon Garlic Powder Fresh garlic can be used for a more robust taste.
1 teaspoon Italian Seasoning Perfect for a Mediterranean flair.

For Moisture

2 tablespoons Butter or Olive Oil Use extra virgin olive oil for a lighter, dairy-free option.

Equipment

Oven

Method

Step-by-Step Instructions

Begin by washing the eggplant thoroughly, then slice it into 1/2-inch thick rounds. Sprinkle both sides with salt and let sit for about 30 minutes.
In a medium bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, smoked paprika, and Italian seasoning. Stir well and set aside.
Rinse the salted eggplant under cold water and pat dry with a paper towel. Dip each slice into melted butter, then coat in the breadcrumb mixture.
Preheat your oven to 400°F (200°C). Bake the eggplant for 15 minutes, flipping halfway, for an additional 7 minutes or until golden brown.
Remove from the oven and serve immediately as a side dish or appetizer. Pair with marinara dip or enjoy plain.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 350mgPotassium: 480mgFiber: 4gSugar: 3gVitamin A: 450IUVitamin C: 3mgCalcium: 100mgIron: 1mg

Notes

Allow baked eggplant to cool before storing and reheat in the oven to retain crispiness. Use fresh herbs for added flavor.

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