Inspired by geniuskitchen.com
Ingredients
for 2 servings
- nonstick cooking spray
- 2 large eggplants
Breading
- 1 cup whole wheat breadcrumbs (115 g), or panko bread crumbs (50 g)
- ½ cup grated parmesan cheese (55 g)
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 eggs, beaten
- 1 cup all-purpose flour (125 g)
- dipping sauce, of your choice, optional
Nutrition Info
- Calories 1062
- Fat 21g
- Carbs 173g
- Fiber 20g
- Sugar 23g
- Protein 44g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
- Cut each eggplant crosswise into ½-inch (1 cm) slices. Use a 1½-2-inch (3-5 cm) round cookie cutter to punch out the center of each slice.
- In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate bowl and whisk. Add the flour to a third bowl.
- Dredge eggplant rings in the following order: flour, eggs, and breading mixture. Make sure to coat all sides.
- Arrange the eggplant rings on the baking sheet.
- Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
- Serve with your favorite dipping sauce.
- Enjoy!
Inspired by geniuskitchen.com