Low Sodium Crispy Breaded Eggplant
Transform your favorite comfort food into a heart-healthy delight with this Low Sodium Crispy Breaded Eggplant recipe. Perfectly golden and irresistibly crunchy, this dish combines the mild sweetness of eggplant with a flavorful blend of Parmesan cheese, aromatic herbs, and panko breadcrumbs—without the need for added salt. The oven-baked technique ensures a crispy texture with minimal oil, making this dish both lighter and easy to prepare in under an hour. Whether you serve it as a satisfying side dish or pair it with marinara sauce for a wholesome vegetarian main course, this recipe is ideal for anyone seeking a low-sodium yet high-flavor alternative to classic fried eggplant. Healthy, crispy, and utterly delicious!
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Recipe Information
Ingredients
- 1 large Eggplant
- 1 cup All-purpose flour
- 2 Eggs
- 2 tablespoons Water
- 1 cup Panko breadcrumbs
- 1 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Fresh black pepper
- Olive oil spray
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Slice the eggplant into 1/2-inch thick rounds and set aside.
In a shallow bowl, add the flour. In another shallow bowl, whisk together the eggs and water until well combined.
In a third shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried oregano, dried basil, and black pepper.
Dip each eggplant slice into the flour, ensuring it is lightly coated on all sides.
Next, dip the floured eggplant slice into the egg mixture, allowing any excess to drip off.
Finally, press the eggplant slice into the breadcrumb mixture, pressing gently to adhere the crumbs to both sides. Place the breaded slices on the prepared baking sheet.
Once all slices are coated, spray the top of each slice lightly with olive oil spray.
Bake in the preheated oven for 15 minutes, then flip each slice over and spray the other side lightly with olive oil spray.
Continue baking for another 15 minutes, or until the eggplant is golden brown and crispy on both sides.
Remove from the oven and let cool slightly before serving.
Serve as a side or as a main dish with your choice of sauce or accompaniment.
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 2610 mg | 113% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 26.9 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1078 mg | 83% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1834 mg | 39% | |
*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.
