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Eggplant Rings

by Mercedes Sandoval featured in Veggie Rings 4 Ways

Inspired by


for 2 servings

  • nonstick cooking spray
  • 2 large eggplants


  • 1 cup
    whole wheat breadcrumbs, or panko bread crumbs (50 g) (115 g)
  • ½ cup
    grated parmesan cheese (55 g)
  • 2 teaspoons
    garlic powder
  • 1 teaspoon
  • 1 teaspoon
    dried oregano
  • 1 teaspoon
    dried basil
  • 1 teaspoon
  • ½ teaspoon
  • 3 eggs, beaten
  • 1 cup
    all-purpose flour (125 g)
  • dipping sauce, of your choice, optional
    Calories 975
    Fat 21g
    Carbs 151g
    Fiber 14g
    Sugar 15g
    Protein 42g

Estimated values based on one serving size.



  1. Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
  2. 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.
  3. 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.
  4. Dredge eggplant rings  in the following order: flour, eggs, and breading mixture. Make sure to coat all sides.
  5. Arrange the eggplant rings on the baking sheet.
  6. Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
  7. Serve with your favorite dipping sauce.
  8. Enjoy!




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