Crispy Panko-Crusted Eggplant
Ingredients
The eggplant
-
2
whole
globe eggplants
-
Kosher salt
The breading
-
1
cup
flour
-
Pepper
-
4
whole
eggs
-
4
cups
dried breadcrumbs
-
1
cup
grated Parmesan cheese
The cooking oil
For serving
-
homemade tomato sauce
-
fresh mozzarella
-
fresh basil (optional)
Instructions
- Preheat the oven to 425°F and adjust the oven racks.
- Combine flour and pepper in a ziplock bag.
- Beat the eggs in a shallow dish.
- Mix breadcrumbs, Parmesan, salt, and pepper in another shallow dish.
- Coat eggplant slices in flour, dip in eggs, and then coat with breadcrumbs.
- Arrange the breaded eggplant on a wire rack.
- Pour oil onto preheated baking sheets and spread the eggplant in a single layer.
- Bake for 15-20 minutes until browned, flip the slices, and bake for another 10 minutes.
- Serve with tomato sauce, mozzarella, and basil.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
300mg
Cholesterol
200mg
You might also like