Crispy Baked Eggplant

Crispy Baked Eggplant is a delightful Kosher American dish featuring tender slices of eggplant, seasoned and baked to a golden crisp. This dish is perfect as a side or a main course, offering a satisfying crunch without the need for frying.

Ingredients

• Eggplant - 1 medium (about 250g)
• Salt - 1 teaspoon
• Olive oil - 2 tablespoons
• Panko breadcrumbs - 1/2 cup
• Parmesan cheese - 1/4 cup, grated
• Garlic powder - 1/2 teaspoon
• Onion powder - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Dried oregano - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1/4-inch thick rounds and place them in a colander.
3. Sprinkle the salt over the eggplant slices and let them sit for about 20 minutes to draw out excess moisture.
4. Rinse the eggplant slices under cold water and pat them dry with paper towels.
5. In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, black pepper, and dried oregano.
6. Brush both sides of the eggplant slices with olive oil and then dip them into the breadcrumb mixture, coating evenly.
7. Place the coated eggplant slices on a baking sheet lined with parchment paper.
8. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant is golden brown and crispy.
9. Remove from the oven and garnish with fresh chopped parsley before serving.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 5 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which may help reduce inflammation.
• Low in calories, making it a great option for weight management.

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