← All recipes

Crispy Baked Eggplant

Make Crispy Baked Eggplant at home with Oil, Lg Japanese Eggplant, Nonfat Milk, Fine Dry Breadcrumbs, and Dried Basil. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• to taste
• 1
• 1/2 cup
• 1 cup
• 1 tsp
• 1 tsp

Method (preview)

1. 1

   Preheat oven to 375 deg F. Lightly oil a baking tray. (I used a nonstick

2. 2

   Teflon baking insert - so I didn't use any oil.)

3. 3

   Slice the eggplant very thin (no more then 1/4").

4. 4

   If using Japanese eggplant omit the salting.

5. 5

   Pat dry with paper towels.

6. 6

   Place milk in 1 bowl, combine bread crumbs and herbs in another.

7. 7

   Dip eggplant slices in milk, dredge in crumbs and arrange on tray.

8. 8

   Bake 20 - 30 minutes until eggplant is crisp on outside and tender on inside (test with fork).

9. 9

   To Serve

10. 10

    Place several slices of eggplant on each plate and spoon sauce (of your choice) on top. Sprinkle with paprika and minced fresh parsley.

11. 11

    Cal 142.6

12. 12

    Fat 1.7g

13. 13

    Carb 27.1g

14. 14

    Fib 3.6g

15. 15

    Pro 5.4g

16. 16

    Sod 252mg

17. 17

    CFF 10.3%