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Crispy Oven-Baked Eggplant

Crispy Oven-Baked Eggplant: A Crunchy Delight for Snack Lovers

Discover the crispy oven-baked eggplant, a healthier alternative snack that delivers on crunch and flavor!
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Prep Time 15 minutes
Cook Time 30 minutes
Salting Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Breading
  • 1 large Eggplant Can experiment with Japanese or Chinese eggplants.
  • 1 cup Panko Breadcrumbs Swap with gluten-free breadcrumbs for a gluten-free version.
  • 2 tablespoons Olive Oil Cooking spray can be a lower-calorie substitute.
For Seasoning
  • Spices (e.g., salt, paprika, cayenne) Adjust based on personal palate.
  • Cheese (optional) Try mozzarella or cheddar for a cheesier taste.

Equipment

  • oven
  • Baking sheets
  • parchment paper
  • mixing bowls
  • cutting board
  • Paper Towels

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C) and line baking sheets with parchment paper.
  2. Slice the eggplant into rounds approximately 1/2 inch thick.
  3. Sprinkle salt over eggplant slices and let sit for 15 minutes to draw out moisture.
  4. Rinse the eggplant slices under cool water and pat dry with paper towels.
  5. In a bowl, combine panko breadcrumbs with spices and in another bowl, pour olive oil.
  6. Dip each eggplant slice in olive oil, then press into the breadcrumb mixture to coat.
  7. Arrange the coated eggplant slices on baking sheets in a single layer.
  8. Bake for 25-30 minutes, flipping halfway, until golden brown and crispy.
  9. Serve warm with marinara or garlic aioli.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 300mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 3IUVitamin C: 8mgCalcium: 2mgIron: 4mg

Notes

For best results, avoid microwaving when reheating. Always reheat in the oven to maintain crispiness.

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