Recipe Library
Baked Breaded Eggplant
Golden, herb-flecked breadcrumbs cling to tender eggplant rounds, delivering a crisp bite that gives way to silky centers. Warm marinara and a sweet-tangy balsamic drizzle finish each slice with bright, savory depth.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 6
Nutrition per Serving
- Calories
- 136
- Protein
- 7g
- Carbs
- 21g
- Fat
- 3g
- Fiber
- 5g
- Sugar
- 5g
- Sodium
- 461mg
Ingredients
- Olive oil cooking spray
- 3 tbsp all-purpose flour
- 2 large egg whites
- 1 large egg
- 1 cup dry whole-wheat breadcrumbs
- 5 tbsp grated Parmesan cheese
- 1 tsp dried oregano
- 1 large eggplant (about 1 pound), unpeeled, cut crosswise into (1/4-inch) rounds
- 1/2 tsp salt, divided
- 3/4 cup reduced-sodium marinara sauce, warmed
- Balsamic glaze, for garnish
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Spread flour in a shallow bowl. Lightly beat egg whites and egg in a second shallow bowl . Combine breadcrumbs, Parmesan and oregano in a third shallow bowl.
- Sprinkle eggplant with 1/4 teaspoon salt. Dredge the eggplant in the flour, dip in the egg and then dredge in the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheet. Coat the tops of the slices with cooking spray and sprinkle evenly with the remaining 1/4 teaspoon salt.
- Bake for 10 minutes. Flip the eggplant and coat again with cooking spray. Bake until golden brown and crisp, about 10 minutes. Serve with warmed marinara. Drizzle with balsamic glaze, and sprinkle with basil leaves, if desired.