Ingredients for Breaded Eggplant Oven Baked
- Eggplants
- Kosher Salt
- Breadcrumbs
- Parmesan Cheese
- All Purpose Flour
- Ground Pepper
- 2 large eggs
- Vegetable Oil
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How to Make Breaded Eggplant Oven Baked
- **Drain the Eggplant:** Slice 1 large eggplant (about 1.5 lbs) into 1/4-inch thick rounds. Layer slices in a colander, sprinkle generously with 2 teaspoons of salt, and top with a plate or lid. Let sit for 30 minutes to draw out excess moisture.
- **Pat Dry:** Gently wipe excess salt from eggplant slices with damp paper towels.
- **Preheat & Prep:** Preheat oven to 425°F (220°C). Lightly coat a large baking sheet or jelly roll pan with 1 tablespoon of olive oil and place in the preheating oven.
- **Prepare Breadings:** In a large zip-top bag, combine 1 cup all-purpose flour and 1/2 teaspoon black pepper. In a shallow pie plate, combine 1 cup breadcrumbs and 1/2 cup grated Parmesan cheese.
- **Breading Process:** Working in batches of about 10 slices, dredge eggplant slices in the flour mixture, shaking off excess. Dip in beaten eggs (2 large eggs, lightly whisked), and finally, coat thoroughly in the breadcrumb mixture.
- **Bake:** Arrange breaded eggplant slices on the hot baking sheet in a single layer, without overlapping. Bake for 10-15 minutes, until bottoms are golden brown. Flip and bake for another 10-15 minutes, until the other side is golden brown and eggplant is tender.
- **Cool & Serve:** Remove from oven and let cool slightly on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
83 g
Sugar
36g
Fat
33g
Carbs
26g
