Ingredients for Baked Breaded Eggplant Aubergine
- water, as needed
- 1 large (about 1 pound) eggplant
- 1 cup Italian breadcrumbs
- vegetable oil cooking spray, as needed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- fresh lemon juice, to taste
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How to Make Baked Breaded Eggplant Aubergine
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with cooking spray.
- Slice one large eggplant (about 1 pound) into 1/2-inch thick rounds.
- Lightly brush both sides of the eggplant slices with water.
- In a shallow dish, combine 1 cup breadcrumbs, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Dredge each eggplant slice in the breadcrumb mixture, ensuring both sides are fully coated.
- Arrange the breaded eggplant slices on the prepared baking sheet. Drizzle with 1 tablespoon olive oil.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and tender.
- Remove from oven and spritz with fresh lemon juice to taste.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
12g
Fat
0g
Carbs
4g
