Parmesan Baked Eggplant

Serves 4

Ingredients:

  • 1 large eggplant (or a few smaller ones)

  • 6 Tbsp olive oil

  • 1 cup breadcrumbs*

  • 1/4 cup Parmesan cheese

  • 1/4 tsp paprika

  • 1/2 tsp garlic powder

  • 1/2 tsp Italian seasoning

    *I used Italian herb bread from Galveston Bread Co. to make my own bread crumbs

    • Toast bread until crisp, let cool, food process until fine crumbs form

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Directions:

Preheat oven to 400 degrees F.

  1. Start by prepping the eggplant:

    • Wash the eggplant and trim off the green end, you can peel the skin if you like.

    • Slice the eggplant into 1/2” disks. Place all disks in colander or on cooling rack set over a baking sheet.

    • Sprinkle with salt and let sit for at least 30 minutes. Blot excess moisture off with paper towel.

    This will allow excess moisture to be extracted from the eggplant, preventing it from releasing during cooking. It also helps to cut the bitterness of the eggplant.

  2. Next, mix breadcrumbs, spices, and Parmesan in a mixing bowl. In a separate bowl, add olive oil.

  3. Dip each eggplant into the olive oil first and then directly into the breadcrumb mixture. Place disks on an aluminum foil or parchment paper lined baking sheet.

  4. Bake at 400 degrees F for 15 minutes, then flip each disk and bake for an additional 7 minutes or until eggplant is golden brown and the breading is crispy.

  5. Serve as side dish, appetizer, or use in eggplant Parmesan. Pairs great with red sauce for dipping!

Nutrition Facts per serving: 265 Calories, 13g Carbohydrates, 3g Protein, 23g Fat

Inspired by Crunchy Creamy Sweet Blog; Prepared by Hillary Swanson, UTMB Dietetic Intern, June 2020

Step 1: Wash eggplant and trim off green end. This video shows how to cut the eggplant into 1/2” disks.

These are the ingredients you will need to prepare this dish, minus the bread crumbs. They were toasting in the oven when I took this picture.

These are the ingredients you will need to prepare this dish, minus the bread crumbs. They were toasting in the oven when I took this picture.

Step 2: Mix breadcrumbs, spices, and cheese in one bowl. Put olive oil in a separate bowl.

Step 2: Mix breadcrumbs, spices, and cheese in one bowl. Put olive oil in a separate bowl.

Step 3: Coat eggplant disks first in olive oil, then breadcrumb mixture and place on aluminum foil covered sheet pan.Bake at 400 degrees F for 15 minutes. Flip disks and cook for another 7 minutes.

Step 3: Coat eggplant disks first in olive oil, then breadcrumb mixture and place on aluminum foil covered sheet pan.

Bake at 400 degrees F for 15 minutes. Flip disks and cook for another 7 minutes.

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