Crusty Baked Eggplant
Crispy baked eggplant slices with Parmesan and bread crumbs offer a savory, cheesy flavor that appeals to vegetarians and is perfect as an appetizer or side dish.
Ingredients
Instructions
- Peel eggplant, if desired; cut into 1/2-inch slices.
- Sprinkle salt on both sides of the eggplant slices.
- Let stand for 30 minutes to draw out moisture.
- Rinse the slices with water and pat dry.
- Beat the egg in a bowl.
- Mix grated Parmesan cheese, bread crumbs, chopped parsley, and flour in a separate dish.
- Dip eggplant slices into the beaten egg, then coat with the bread crumb mixture.
- Arrange coated slices on a baking sheet.
- Drizzle melted butter or margarine over the coated slices.
- Bake at 375°F (190°C) until golden and crispy, about 20-25 minutes.
Tips & Substitutions
To enhance the flavor of your Crusty Baked Eggplant, try adding garlic powder or Italian seasoning to the breadcrumb mixture. For a gluten-free version, substitute the all-purpose flour and bread crumbs with almond flour and gluten-free breadcrumbs. Ensure the eggplant is patted dry thoroughly for optimal crispiness. For a richer taste, consider using aged Parmesan cheese.
Serving Suggestions
Serve the Crusty Baked Eggplant hot as a delicious appetizer or side dish. It pairs beautifully with a fresh Mixed Fruit Soup or a light salad for a complete meal. For a heartier option, consider serving it alongside Turkey Dressing - Southern. Drizzle with balsamic glaze for an extra touch of flavor.
Storage & Reheating
Store any leftover baked eggplant slices in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy again. Avoid using the microwave as it may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crusty Baked Eggplant contains roughly 289 calories, with 10g protein, 49g carbohydrates, and 7g fat. It is an excellent source of iron (55% of the Daily Value), vitamin C (25% of the Daily Value), and potassium (24% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2015mg 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 prepare the eggplant ahead of time?
Yes, you can prepare the eggplant by slicing and salting it in advance. Just store the slices in the refrigerator until you're ready to coat and bake them. This can help save time on busy days and allows the flavors to meld.
What can I substitute for egg if I want a vegan option?
For a vegan alternative to the egg in this recipe, you can use a mixture of 1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, letting it sit for a few minutes to thicken. This will help bind the breadcrumbs to the eggplant slices effectively.
How can I make the eggplant less bitter?
To minimize the bitterness of eggplant, be sure to salt the slices well and allow them to sit for at least 30 minutes before rinsing. This process draws out excess moisture and bitterness, resulting in a sweeter, more palatable dish.
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).