Oven Fried Eggplant Aubergine
Transform your weeknight dinners with this healthier take on a comfort-food classic: Oven Fried Eggplant (Aubergine). This crispy, golden creation delivers all the crunch of traditional frying without the excess oil, thanks to a simple baking technique. Tender slices of eggplant are coated with a flavorful breadcrumb mixture enhanced by Parmesan cheese, garlic powder, and a hint of paprika for a smoky kick. Each slice is lightly misted with cooking spray and baked to perfection, resulting in a crisp coating that pairs beautifully with the soft, savory inside. Prepped in just 20 minutes and ready in under an hour, this dish is ideal as a satisfying appetizer, snack, or even the centerpiece for your next Italian-inspired meal. Serve it alongside marinara sauce for dipping or layer it in a sandwich or pasta for a hearty twist! Perfect for eggplant lovers searching for a healthier indulgence, there’s no better way to elevate this humble vegetable.
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Recipe Information
Ingredients
- 2 medium Eggplant (Aubergine)
- 1 teaspoon Salt
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Black pepper
- as needed Cooking spray
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Slice the eggplants into 1/4-inch thick rounds and lay them on a clean surface. Sprinkle both sides with salt and let them sit for 15 minutes to draw out excess moisture.
While the eggplant is resting, set up a dredging station with three shallow bowls. Fill the first bowl with all-purpose flour. In the second bowl, whisk together the eggs and milk until combined. In the third bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, paprika, and black pepper.
After 15 minutes, gently pat the eggplant slices dry with a paper towel to remove the drawn-out moisture and excess salt.
Dip each eggplant slice into the flour, coating both sides evenly, then into the egg mixture, and finally into the breadcrumb mixture, pressing lightly to ensure an even coating.
Place the breaded eggplant slices onto the prepared baking sheet in a single layer, ensuring they do not overlap. Lightly spray the tops with cooking spray to help them crisp up in the oven.
Bake in the preheated oven for 20-25 minutes, flipping the slices halfway through, until they are golden brown and crispy on the outside.
Remove from the oven and let cool slightly before serving. Enjoy on its own, with a marinara dipping sauce, or as part of a main dish.
Nutrition Facts
Calories |
259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.7 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 460 mg | 10% | |
*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.
