Impossibly Crispy Baked Eggplant
Impossibly Crispy Baked Eggplant is the perfect dish for anyone looking to enjoy a deliciously crunchy and flavorful vegetable treat. This recipe transforms simple eggplant into a crispy delight that’s sure to impress family and friends. With its golden-brown crust and savory seasoning, each bite is bursting with taste, making it an excellent appetizer, side dish, or snack. Plus, it’s easy to prepare, ensuring you can whip it up on busy weeknights or special occasions. Grab your apron and let’s create this irresistible baked eggplant!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 medium eggplant (serves 4)
- 1/2 cup olive oil
- 1 cup panko breadcrumbs
- 1/2 cup nutritional yeast (as a substitute for Parmesan cheese)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the eggplant into 1/2-inch rounds and generously sprinkle with salt. Let sit for about 30 minutes to draw out moisture.
- Rinse the eggplant slices under cold water and pat dry with paper towels.
- In a shallow dish, mix panko breadcrumbs, nutritional yeast, garlic powder, smoked paprika, salt, and pepper.
- Drizzle olive oil over the dried eggplant slices until evenly coated.
- Dip each slice into the breadcrumb mixture until fully coated and press gently to adhere.
- Arrange coated slices in a single layer on a parchment-lined baking sheet.
- Bake for about 25-30 minutes, flipping halfway through until golden brown and crispy.
- Allow cooling for a couple of minutes before serving.
Nutrition
- Serving Size: 1 slice (45g)
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
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