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15Ingredients
40Minutes
250Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 large tomato (diced)
- 2 cloves garlic (minced)
- 1 Tbsp. olive oil
- 1 tsp. balsamic vinegar
- 1 oz. mozzarella cheese (shredded)
- 1 tsp. fresh oregano (or basil, roughly chopped)
- salt
- pepper
- 1 eggplant (sliced into ¼-½ inch thick slices, the thinner you slice your eggplant, the crispier it will be)
- 2 eggs
- 1/2 cup seasoned breadcrumbs
- 1/2 cup panko breadcrumbs
- 2 Tbsp. Parmesan cheese (grated)
- 1/4 tsp. garlic powder
- olive oil (for greasing)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium430mg18% |
| Potassium530mg15% |
| Protein10g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A10% |
| Vitamin C15% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Karen L. 4 years ago
Everyone loved the crispy baked eggplant. It's not something I would have thought to substitute for bread, but it turned out amazing. The eggplant stayed just a little bit soft, and the breading made it nice and crunchy, so it was a great texture overall. Only thing I changed was to add more parmesan to the breading mixture, and I baked for about 15 min per side. Make sure to use oil, not just cooking spray, on the baking sheets. The eggplant turns golden on the bottom, not the top, so you need the oil to help it brown. The leftover crunchy eggplant pieces were great on a chicken sandwich the next day.