The Forked Spoon · by Jessica Randhawa★ 4.8 (55)
Crispy Baked Eggplant Recipe
NUTRITION · PER SERVING75M COOK
CAL 11%·PRO 18%
CARBS 30G58% OF CAL
5G FIBER1G ADDED7G INTRINSIC18G OTHER7G TOTAL SUGAR
FAT 7G31% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy panko-breaded eggplant slices baked until golden, with Parmesan and Italian seasonings. A crunchy, satisfying vegetable side or light snack that's healthier than fried versions.
sideamerican🍪 sheet pan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 large eggplants (sliced into 1/2-inch thick rounds)
- Salt
- 1.5 cups Panko breadcrumbs
- 3/4 cup Parmesan cheese (grated)
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs (whisked)
At a glance
PER SERVING · TIME 75M
CAL 11%·PRO 18%
CARBS 30G58% OF CAL
5G FIBER1G ADDED7G INTRINSIC18G OTHER7G TOTAL SUGAR
FAT 7G31% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 645mg
- Total sugar
- 7g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 471mg
- Calcium
- 198mg
- Iron
- 0.55mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 645MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.