Rating: 5 stars
3 Ratings
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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.

Source: EatingWell.com, May 2020


Recipe Summary

10 mins
30 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.

  • 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.

  • 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.

  • 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.

Nutrition Facts

about 6 slices eggplant & 2 tablespoons marinara
136 calories; protein 7.2g; carbohydrates 21g; dietary fiber 4.6g; sugars 5g; fat 3g; saturated fat 1g; cholesterol 35.2mg; vitamin a iu 313.1IU; vitamin c 2.7mg; folate 40.8mcg; calcium 61.2mg; iron 1.4mg; magnesium 23.7mg; potassium 358mg; sodium 460.5mg; added sugar 1g.