Crispy Baked Eggplant
Tired of having to eat limp eggplant parm? Looking for novel finger foods for parties? May I present Crispy Baked Eggplant! It stays crunchy in tomato sauce, and tastes amazing dipped in Caesar (or ranch, I suppose). Let me know how it went over in the comments.
Yield: 4 Servings
Crispy Baked Eggplant
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients
- 1 eggplant
- 1 egg
- 2 tsp water
- 1 cup cornmeal
- 1/2 cup grated parmesan cheese
- 2 tbsp oregano
- 1 tbsp basil
- 3 tbsp olive oil
Instructions
- Preheat the oven to 375° F.
- Coat a cooking sheet with olive oil.
- Rinse eggplant and cut into 1/2" slices.
- In a bowl that's wide enough to fit the eggplant slices, whisk together the egg and water.
- In a separate bowl, mix together the cornmeal, oregano, basil, and parmesan cheese.
- Dip the eggplant slice in the egg mixture, and then into the cornmeal mixture, coating both sides.
- Place 1/2" apart on the cooking sheet.
- Bake for approximately 20 minutes, or until golden brown on the bottom.
- Flip the slices, and cook for another 10 minutes, until golden brown.
- Remove from the oven and enjoy.
Notes
These tase awesome dipped in Caesar dressing.
They also stay pretty crispy under tomato sauce.
Nutrition Information
Yield
4Serving Size
2 slicesAmount Per Serving Calories 326Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 57mgSodium 256mgCarbohydrates 39gFiber 7gSugar 5gProtein 9g
Nutrition calculations based on a 2,000 calorie diet. Your intake and needs may be more or less. Please consult a medical professional for more information.