Oven Fried Eggplant Aubergine

Transform your weeknight dinners with this healthier take on a comfort-food classic: Oven Fried Eggplant (Aubergine). This crispy, golden creation delivers all the crunch of traditional frying without the excess oil, thanks to a simple baking technique. Tender slices of eggplant are coated with a flavorful breadcrumb mixture enhanced by Parmesan cheese, garlic powder, and a hint of paprika for a smoky kick. Each slice is lightly misted with cooking spray and baked to perfection, resulting in a crisp coating that pairs beautifully with the soft, savory inside. Prepped in just 20 minutes and ready in under an hour, this dish is ideal as a satisfying appetizer, snack, or even the centerpiece for your next Italian-inspired meal. Serve it alongside marinara sauce for dipping or layer it in a sandwich or pasta for a hearty twist! Perfect for eggplant lovers searching for a healthier indulgence, there’s no better way to elevate this humble vegetable.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium Eggplant (Aubergine)
• 1 teaspoon Salt
• 0.5 cup All-purpose flour
• 2 large Eggs
• 2 tablespoons Milk
• 1 cup Breadcrumbs
• 0.25 cup Grated Parmesan cheese
• 1 teaspoon Garlic powder
• 0.5 teaspoon Paprika
• 0.5 teaspoon Black pepper
• 0 as needed Cooking spray

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2

Slice the eggplants into 1/4-inch thick rounds and lay them on a clean surface. Sprinkle both sides with salt and let them sit for 15 minutes to draw out excess moisture.

Step 3

While the eggplant is resting, set up a dredging station with three shallow bowls. Fill the first bowl with all-purpose flour. In the second bowl, whisk together the eggs and milk until combined. In the third bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, paprika, and black pepper.

Step 4

After 15 minutes, gently pat the eggplant slices dry with a paper towel to remove the drawn-out moisture and excess salt.

Step 5

Dip each eggplant slice into the flour, coating both sides evenly, then into the egg mixture, and finally into the breadcrumb mixture, pressing lightly to ensure an even coating.

Step 6

Place the breaded eggplant slices onto the prepared baking sheet in a single layer, ensuring they do not overlap. Lightly spray the tops with cooking spray to help them crisp up in the oven.

Step 7

Bake in the preheated oven for 20-25 minutes, flipping the slices halfway through, until they are golden brown and crispy on the outside.

Step 8

Remove from the oven and let cool slightly before serving. Enjoy on its own, with a marinara dipping sauce, or as part of a main dish.

Nutrition Facts

Serving size	926.5 grams (926.5g)

Amount per serving	% Daily Value*
Calories	1040

Total Fat 23.90g	31%
Saturated Fat 8.90g	45%
Polyunsaturated Fat 0.00g
Cholesterol 395mg	132%
Sodium 4561mg	198%
Total Carbohydrate 169.50g	62%
Dietary Fiber 24.40g	87%
Total Sugars 30.80g
Protein 49.50g	99%

Vitamin D 95IU	475%
Calcium 441mg	34%
Iron 12mg	64%
Potassium 1689mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.7%

Protein: 18.1%

Carbs: 62.1%