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Quick & Easy

Baked Breaded Eggplant

This breaded eggplant is baked to perfection with a crunchy outside and soft interior. It's wonderful dipped in marinara. If you want to elevate it further, add a sweet and tangy drizzle of balsamic glaze and a sprinkle of fresh basil leaves.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • olive oil cooking spray
  • 3 tablespoons all-purpose flour
  • 2 large egg whites
  • 1 large egg
  • 1 cup dry whole-wheat breadcrumbs
  • 5 tablespoons grated parmesan cheese
  • 1 teaspoon dried oregano
  • 1 large eggplant (about 1 pound), unpeeled, cut crosswise into (1/4-inch) rounds
  • ½ teaspoon salt, divided
  • ¾ cup reduced-sodium marinara sauce, warmed
  • balsamic glaze for garnish
  • fresh basil leaves for garnish

Directions

  1. Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.
  2. Spread flour in a shallow bowl. Lightly beat egg whites and egg in a second shallow bowl . Combine breadcrumbs, Parmesan and oregano in a third shallow bowl.
  3. Sprinkle eggplant with 1/4 teaspoon salt. Dredge the eggplant in the flour, dip in the egg and then dredge in the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheet. Coat the tops of the slices with cooking spray and sprinkle evenly with the remaining 1/4 teaspoon salt.
  4. Bake for 10 minutes. Flip the eggplant and coat again with cooking spray. Bake until golden brown and crisp, about 10 minutes. Serve with warmed marinara. Drizzle with balsamic glaze, and sprinkle with basil leaves, if desired.