Crispy Baked Eggplant
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked eggplant slices coated in breadcrumbs and parmesan, finished with garlic and basil. It's a crunchy, savory side dish that pairs well with pasta or grilled proteins.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 ½-2 pounds eggplant (sliced ¼ inch)
- salt
- ½ cup all-purpose flour
- 4 eggs
- 2 cups Italian bread crumbs
- ⅓ cup shredded Parmesan cheese
- 1 lemon (zested)
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 10m
- Sodium
- 784mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 297mg
- Calcium
- 173mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 784MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.