Healthy baked crispy eggplant slices is one of my favorite ways to eat eggplant!
I say “one” because I really enjoy eating eggplant in a number of different ways, but I really do love it fried. For years I made this recipe the traditional way of frying the breaded eggplant. But for then I discovered how to bake the eggplant slices and have them come out crispy without the added calories of frying.
We recently started growing eggplant in our summer vegetable garden as well and I’m always happy when I picked one from the garden because I know I’ll be making this recipe to snack on and then make eggplant Parmesan.
I like to make eggplant this way to serve as an appetizer with my homemade tomato sauce recipe to use a dipping sauce. It’s such a yummy treat.
And if I can keep my family from devouring all the eggplant slices, I’ll use them to make another favorite recipe, Eggplant Parmesan. The recipe for Eggplant Parmesan is available on the blog HERE. It’s one of my favorite recipes to order when we’re eating out.
Healthy Baked Crispy Eggplant Recipe
Baking the Eggplant…no frying involved!
Perfect all by themselves or dipped in homemade tomato sauce, healthy baked crispy eggplant slices is the perfect appetizer to serve for your family and friends!
- Eggplant; peeled and sliced into rounds.
- 2 large eggs
- 1 cup plain bread crumbs
- 2 teaspoons dried parsley
- salt and pepper
- Cooking oil spray - see note.
Preheat the oven to 425 degrees.
Peel and slice the eggplant into rounds. I like them pretty thin, but it's really up to you.
In a medium bowl, beat the eggs.
In a shallow bowl or pie plate combine the bread crumbs, parsley, salt and pepper.
Dip one eggplant slice in the egg mixture and then immediately into the bread crumb mixture covering both sides of the eggplant with bread crumbs. Repeat with all the eggplant slices.
Lay the eggplant slices on a baking tray that has been lined with parchment paper or prepared baking pan.
Spray the tops of the eggplant slices with the cooking oil spray.
Bake until the eggplant is golden brown on the bottom; about 8 to 10 minutes.
Flip the slices and spray the tops again with the cooking oil spray.
Continue baking until the eggplant is soft and the tops are crispy.
Remove from oven and transfer to a baking rack or serving platter. Serve with warm tomato sauce and enjoy!
I like to use the Pampered Chef cooking oil spritzer. Total cooking time really depends on how thick the eggplant slices are. The ones in my photos are pretty thin and cooking time was about 12 minutes total.
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