Crispy Baked Eggplant with Spinach

Crispy Baked Eggplant with Spinach is a delightful and healthy dish perfect for a midnight snack. The combination of crunchy eggplant and savory spinach is both satisfying and nutritious.

Ingredients

• 1 medium eggplant - sliced into 1/2 inch rounds
• 1/2 teaspoon salt - for sweating the eggplant
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups fresh spinach - chopped
• 1 tablespoon lemon juice
• 1/4 teaspoon crushed red pepper flakes - optional

Steps

1. Preheat the oven to 200°C (400°F).
2. Sprinkle salt on both sides of the eggplant slices and let them sit for about 15 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water and pat them dry with paper towels.
4. In a shallow bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, oregano, and black pepper.
5. Brush both sides of each eggplant slice with olive oil, then dip them into the breadcrumb mixture, coating well.
6. Place the coated eggplant slices on a baking sheet lined with parchment paper.
7. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
8. While the eggplant is baking, heat a pan over medium heat and add the chopped spinach. Sauté for 3-4 minutes until wilted.
9. Remove the spinach from heat and stir in lemon juice and crushed red pepper flakes if using.
10. Serve the crispy eggplant slices topped with the sautéed spinach.

Nutrition

• Calories: 260
• Protein: 8 g
• Carbs: 32 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 10 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Eggplant is low in calories and high in fiber, promoting digestive health.
• Spinach is rich in vitamins A, C, and K, supporting immune function and skin health.

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