Faux Fried Eggplant Aubergine
Craving the crispy, golden goodness of fried eggplant without the oil-laden guilt? This Faux Fried Eggplant Aubergine recipe is your perfect solution! Featuring tender slices of eggplant coated in a savory blend of Parmesan, panko breadcrumbs, and spices, this oven-baked dish delivers all the crunch and flavor of deep-fried without the mess or excess calories. The key to its irresistible texture lies in the carefully seasoned breadcrumb mixture and a light spray of olive oil before baking, ensuring a golden crust that’s crisp perfection. Quick to prepare and baked to perfection in just 25 minutes, this dish is versatile enough to serve as an appetizer, a flavorful side, or even a centerpiece for a vegetarian meal. Pair it with marinara sauce or a creamy yogurt dip, and you’ve got an irresistibly healthy comfort food classic that brings indulgence to your table—guilt-free!
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Recipe Information
Ingredients
- 1 large Eggplant (Aubergine)
- 1 tablespoon Salt
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Bread crumbs (Panko recommended)
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- as needed Olive oil spray
Instructions
Slice the eggplant into 1/4-inch thick rounds and place them in a colander.
Sprinkle both sides of the slices with 1 tablespoon of salt and let them sit for 20 minutes to draw out excess moisture. Rinse the slices and pat them dry with a clean towel.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray it with olive oil.
Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix the bread crumbs, Parmesan cheese, paprika, garlic powder, and black pepper.
Dredge each eggplant slice in the flour, shaking off the excess. Dip it into the egg mixture, then press it into the breadcrumb mixture, ensuring it is evenly coated on both sides.
Place the coated eggplant slices on the prepared baking sheet. Leave space between each slice for even crisping.
Lightly spray the tops of the eggplant slices with olive oil spray to help them brown.
Bake in the preheated oven for 20-25 minutes, flipping the slices halfway through cooking, until they are golden brown and crisp on the outside.
Serve hot as an appetizer, side dish, or as part of a main course. Pair with marinara sauce or a yogurt-based dip if desired.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 10% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1967 mg | 86% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 5.7 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 167 mg | 13% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 370 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
