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Eggplant Rings

by Mercedes Sandoval featured in Veggie Rings 4 Ways

Inspired by geniuskitchen.com

Ingredients

for 2 servings

  • nonstick cooking spray
  • 2 large eggplants

Breading

  • 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
    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
    Calories 975
    Fat 21g
    Carbs 151g
    Fiber 14g
    Sugar 15g
    Protein 42g

Estimated values based on one serving size.

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Preparation

  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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