Garlic Parmesan Baked Eggplant
Cook
30 mins
Prep Time
30 mins
Total Time
1 hour
Serves
6
Ingredients
- 2 large eggplants (about 2-3 lbs), sliced into 1/2-inch rounds
- 2 teaspoons kosher salt
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 3 large eggs, beaten
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 2 tablespoons butter, melted
- 2 tablespoons fresh parsley, chopped (optional)
- 2 tablespoons grated Parmesan cheese (optional)
- Lemon wedges for serving (optional)
Kitchen Tools Needed:
- 2 large baking sheets
- Parchment paper
- 3 shallow dishes for breading
- Paper towels
- Pastry brush
- Tongs or spatula
- Knife and cutting board
- Measuring cups and spoons
Steps
- Prepare the Eggplant: Arrange eggplant slices on paper towels and sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture. Pat dry with paper towels to remove excess salt and moisture.
- Preheat & Prep: Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper and lightly brush with olive oil.
- Make the Coating: In a shallow dish, combine panko breadcrumbs, Parmesan cheese, parsley, minced garlic, Italian seasoning, black pepper, and paprika. Mix in melted butter and 2 tablespoons olive oil until evenly distributed.
- Set Up Breading Station: Place flour in one shallow dish, beaten eggs in another, and the breadcrumb mixture in a third. Arrange in assembly line order: flour, eggs, breadcrumb mixture.
- Bread the Eggplant: Working one slice at a time, dredge eggplant in flour, shaking off excess. Dip in beaten eggs, allowing excess to drip off. Press firmly into breadcrumb mixture, coating both sides thoroughly.
- Bake: Arrange breaded eggplant slices on prepared baking sheets in a single layer, not overlapping. Drizzle lightly with remaining olive oil. Bake for 15 minutes, flip carefully, then bake another 12-15 minutes until golden brown and crispy.
- Finish & Serve: Remove from oven and immediately sprinkle with fresh parsley and additional Parmesan cheese. Serve hot with lemon wedges on the side.
Macros:
Total Calories: 300
Carbs: 28g
Proteins: 12g
Fats: 15g