High Protein Crispy Breaded Eggplant
Satisfy your cravings with this *High Protein Crispy Breaded Eggplant*, a nutritious twist on a classic comfort food! This recipe offers a delightful combination of tender, juicy eggplant coated in a golden, crispy crust, all while packing an extra protein punch thanks to chickpea flour and unsweetened protein powder. Seasoned with garlic powder, paprika, and parmesan cheese, every bite is loaded with savory goodness. Baked to perfection rather than fried, it's a healthier choice that's still irresistibly crunchy. Perfect as an appetizer, side dish, or main course, this high-protein eggplant recipe pairs wonderfully with marinara sauce or your favorite dip. Ready in under an hour and ideal for both vegetarians and those looking to increase their protein intake, it's a must-try for a flavorful and wholesome meal.
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Recipe Information
Ingredients
- 1 large eggplant
- 2 teaspoons salt
- 1 cup chickpea flour
- 0.5 cup water
- 0.25 cup unsweetened protein powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 1 cup whole wheat bread crumbs
- 0.5 cup parmesan cheese, grated
- 2 tablespoons olive oil
- cooking spray
Instructions
Slice the eggplant into 1/4-inch thick rounds. Sprinkle the slices with 1 teaspoon of salt, place them in a colander, and let them sit for 20 minutes to draw out the moisture.
Rinse the eggplant slices with water and pat them dry with a clean kitchen towel or paper towels.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
In a shallow bowl or dish, whisk together chickpea flour, water, protein powder, garlic powder, paprika, remaining 1 teaspoon salt, and black pepper to form a smooth batter.
In another shallow dish, combine bread crumbs and grated parmesan cheese.
Dip each eggplant slice into the chickpea flour batter, allowing any excess to drip off, then press it into the breadcrumb mixture to coat both sides.
Place the breaded eggplant slices on the prepared baking sheet.
Drizzle sliced eggplant with olive oil or lightly spray with cooking spray to enhance crispiness.
Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy.
Serve hot, optionally with a side of marinara sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 8150 mg | 354% | |
| Total Carbohydrate | 281.7 g | 102% | |
| Dietary Fiber | 52.1 g | 186% | |
| Total Sugars | 54.5 g | ||
| Protein | 131.3 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 939 mg | 72% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3426 mg | 73% | |
*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.
