Crispy Zucchini Or Eggplant
Crispy zucchini or eggplant slices coated with a flavorful Parmesan and Italian seasoning crust, baked to golden perfection—perfect as a snack, appetizer, or side dish.
Ingredients
Instructions
- In a small bowl, combine mayonnaise or salad dressing, minced onion, and salt.
- In a separate shallow dish, mix dried bread crumbs, grated Parmesan cheese, and dried Italian seasoning.
- Brush both sides of the zucchini or eggplant slices with the mayonnaise mixture.
- Coat the slices with the bread crumb mixture on both sides.
- Place the coated slices in a shallow baking pan or sheet.
- Bake at 425°F for 15 to 17 minutes or until browned.
Tips & Substitutions
For extra crunch, consider using panko bread crumbs instead of fine dried bread crumbs. You can also substitute the zucchini with eggplant for a different flavor. If you prefer a spicier kick, add a pinch of cayenne pepper to the bread crumb mixture. Ensure your oven is fully preheated to achieve that perfect golden-brown finish.
Serving Suggestions
These crispy zucchini or eggplant slices are delicious as a standalone snack or appetizer. Serve them with a side of marinara sauce for dipping, or alongside a refreshing salad. They also pair beautifully with Creamy Pimento Cheese for a delightful vegetarian spread. For a complete meal, try serving them with grilled chicken or fish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices on a baking sheet and warm them in a preheated oven at 350°F for about 10 minutes to regain their crispiness. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crispy Zucchini Or Eggplant contains roughly 231 calories, with 4g protein, 16g carbohydrates, and 17g fat. Note that it is relatively high in sodium, at 2032mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables for this recipe?
Yes, you can experiment with other vegetables like bell peppers or mushrooms. Just ensure they are cut to a similar thickness so they cook evenly. Each vegetable will bring its own unique flavor and texture, making this dish versatile and fun.
How do I make this recipe gluten-free?
To make this recipe gluten-free, simply substitute the fine dried bread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Check the mayonnaise or salad dressing for gluten-free labels to ensure all ingredients are compliant with a gluten-free diet.
Can I prepare these in advance?
Yes, you can prepare the zucchini or eggplant slices ahead of time. After coating them with the mayonnaise and bread crumb mixtures, cover and refrigerate them for up to 24 hours before baking. This allows the flavors to meld, and they're ready to pop in the oven when needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).