Crusty Baked Eggplant
Oven-baked eggplant slices with a crispy, cheesy crumb coating that mimics fried texture. A simple side dish with minimal oil.
Ingredients
- eggplant sliced
- salt
- egg beaten
- cheese
- crumbs
- parsley
- flour
- butter
Nutrition (per serving, estimated)
Estimated based off 8 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1086 mg
- Iron: 11.9 mg
- Magnesium: 126 mg
- Phosphorus: 928 mg
- Potassium: 884 mg
- Zinc: 7.42 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- salt
- cheese
- crumbs
- parsley
- flour
- butter
Prepare
- Slice eggplant
- Beat egg
Let's Cook
-
Step 1.
Peel eggplant if you wish; cut into ½ inch slices.
-
Step 2.
Sprinkle salt on both sides of slices. Let stand for 30 min; rinse with water and pat dry.
-
Step 3.
In a pie pan, beat egg slightly. In another pan, combine cheese, crumbs, and parsley.
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Step 4.
Dust each eggplant slice with flour, dip in egg to coat all over, then dredge in crumb mixture.
-
Step 5.
Brush butter over bottom of a shallow, rimmed baking pan.
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Step 6.
Arrange eggplant slices in butter in a single layer.
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Step 7.
Bake, uncovered in a 400 degree oven for 25 minutes, turning once to brown both sides.