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Oven-Baked Italian Eggplant

Crunchy Oven-Baked Italian Eggplant: A Healthy Delight

This Oven-Baked Italian Eggplant features a crispy panko and Parmesan crust, providing a satisfying and healthy alternative to fried dishes.
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Prep Time 20 minutes
Cook Time 25 minutes
Salting Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium Italian Eggplant Choose firm and shiny ones for the best texture and flavor.
  • 2 teaspoons Sea Salt Essential for salting and drawing out moisture from the eggplant.
For the Breading
  • 1 cup All-Purpose Flour Helps the egg stick to the eggplant; substitute with gluten-free flour if desired.
  • 2 large Large Eggs Whisked to bind the breading mixture to the eggplant slices.
  • 1 cup Panko Breadcrumbs Provides a crispy texture; can switch to regular breadcrumbs if needed.
  • 1/2 cup Parmesan Cheese Finely grated for a salty, rich crust.
  • 1 teaspoon Dried Oregano Adds an earthy flavor typical of Italian dishes.
  • 1 pinch Crushed Red Pepper Adds a mild heat; adjust to suit your spice preference.
For Serving
  • 1 cup Marinara Sauce A delicious dip that complements the crispy eggplant's savory taste.
  • 2 tablespoons Fresh Italian Parsley Chiffonade for garnish, adding a touch of freshness and color.
  • to taste Black Pepper Freshly ground for seasoning, enhancing all the flavors in the dish.

Equipment

  • Baking Sheet
  • Wire rack
  • Shallow bowls

Method
 

Step-by-Step Instructions for Oven-Baked Italian Eggplant
  1. Slice the Italian eggplant into 1/2-inch rounds and sprinkle with sea salt. Let rest for 20 minutes to draw out moisture.
  2. Set up three shallow bowls: one with all-purpose flour seasoned with sea salt and black pepper, one with whisked eggs, and one with a mix of Panko breadcrumbs, Parmesan cheese, and dried oregano.
  3. Dredge each eggplant slice in flour, dip in egg, and coat in the Panko mixture. Repeat until all slices are breaded.
  4. Preheat your oven to 400°F (200°C). Arrange breaded eggplant on a wire rack over a baking sheet and spray tops lightly with olive oil.
  5. Bake the eggplant for 20 to 25 minutes, until golden brown and crispy.
  6. Remove from the oven and dust with microplaned Parmesan cheese. Garnish with parsley and crushed red pepper before serving with marinara sauce.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 23gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 186mgSodium: 300mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 4mgCalcium: 150mgIron: 1.5mg

Notes

Quality ingredients enhance flavor—opt for fresh oregano and a good-quality Parmesan for the best taste in your oven-baked Italian eggplant.

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