Healthy Oven Baked Eggplant Recipes

Sprinkle with salt garlic powder and paprika. To make crispy baked eggplant that your family will love.

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Tossing the eggplant in the spiced oil.

Healthy oven baked eggplant recipes. Flip over the slices and repeat the oil and seasonings. Dip each eggplant disk into butter first then breading mixture. First up this stunningand healthyeggplant parmesan.

But since my oven gets a workout year round I oven roasted this eggplant on a sheet pan. Bake eggplant slices for 25 minutes flip over after 10 minutes. Once youve laid out the slices in a single layer drizzle them with olive oil and season them with sea salt garlic powder and black pepper.

This makeover cuts that by more than two-thirds and still has plenty of marinara melty cheese and crispy baked eggplant. Bake in 400 degrees F oven for 15 minutes then flip each disk. Act quickly because eggplants act like a sponge and you want to get them into the oven AS SOON as theyre oiled and seasoned.

Arrange eggplant on a baking sheet or two if you dont have room. Then arrange eggplant slices onto the baking sheet. Then mixing the oil spices together.

Traditional versions of this dish can tip the scales at nearly 1000 calories and 30g sat fat per serving. Place the slices on a cookie sheet and spritz with a. Slid a line in the middle and diagonal lines for the seasoning to absorb into the eggplant.

Then add another 10 minutes at 425F until softened and golden brown. While waiting for the eggplants to dry out prepare the breading ingredients. Cut each slice in half the short way and brush olive oil over each slice ensuring theyre totally covered and place on a lined baking sheet.

Line a tray with parchmentbaking paper optional - recommended for first timers so you dont lose the caramelised surface. Breadcrumbs grated parmesan cheese black pepper garlic powder salt and all-purpose flour. This oven roasted eggplant is an easy quick recipe.

Grab a mixing bowl and combine the dry ingredients. Brush the eggplant with the Seasoning. Preheat oven to 240C 450F 220C fan.

Roast in the preheated oven at 390F for the first 15 minutes. Prepping involves lightly rinsing and drying the eggplant and chopping it into bit sized chunks. Dredge the slices by coating each one first in flour then egg and then breadcrumbs.

In another mixing bowl crack the eggs and break them up with a. Place on aluminum foil or parchment paper lined baking sheet. Dip eggplant slices into the egg and then into the breadcrumbs.

Baking the eggplant and finishing it off with a quick broil.

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