Ingredients
2
2 servings
- •nonstick cooking spray
- •2 large eggplants
- •1 cup whole wheat breadcrumbs, or panko bread crumbs (50 g)
- •½ cup grated parmesan cheese
- •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
- •dipping sauce, of your choice, optional
Instructions
- 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!
Nutritional Facts
Per 2 servings
- Calories: 1195
- Carbohydrate: 180g
- Fat: 32g
- Fiber: 20g
- Protein: 52g
- Sugar: 24g
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