Oven Baked Panko Breaded Eggplant No Mayo
Indulge in the irresistibly crispy and flavorful goodness of Oven Baked Panko Breaded Eggplant (No Mayo), a lightened-up twist on a classic comfort food! This recipe features tender eggplant slices coated in a perfectly seasoned mixture of panko breadcrumbs, Parmesan cheese, garlic powder, and Italian herbs, then baked to golden-brown perfection—no need for frying or heavy mayonnaise. With just 20 minutes of prep time and a quick bake in the oven, this dish is a delightful addition to any meal, whether served as a side, appetizer, or paired with zesty marinara for dipping. Perfectly crispy without the extra oil, this healthier alternative is sure to impress your guests and satisfy your cravings.
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Recipe Information
Ingredients
- 2 medium Eggplant
- 1 tbsp Salt
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tbsp Milk
- 1.5 cups Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 tsp Dried Italian seasoning
- 1 tsp Garlic powder
- 0.5 tsp Ground black pepper
- as needed Olive oil cooking spray
Instructions
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with salt and place them on a wire rack or paper towel-lined tray. Let them sit for 20 minutes to draw out excess moisture.
Rinse the eggplant slices under cold water to remove the salt, then pat them dry with paper towels.
Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, whisk together the eggs and milk. In the third dish, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and ground black pepper.
Dip each eggplant slice into the flour, shaking off any excess. Next, coat it in the egg mixture, allowing any excess to drip off. Finally, press it into the breadcrumb mixture, ensuring both sides are fully coated. Place each breaded slice onto the prepared baking sheets, leaving space between each slice.
Lightly spray the tops of the breaded eggplant slices with olive oil cooking spray.
Bake in the preheated oven for 20-25 minutes, flipping the slices halfway through, until golden brown and crispy.
Serve warm as a side dish, or pair with marinara sauce for dipping if desired.
Nutrition Facts
Calories |
1019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 9082 mg | 395% | |
| Total Carbohydrate | 155.1 g | 56% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 36.8 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 658 mg | 51% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2613 mg | 56% | |
*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.
