This breaded eggplant is baked not fried, giving you all the flavour you desire without all the calories! Serve with marinara for a healthy appetizer or side dish!
Serves 6
Ingredients
2 medium eggplants
1 cup breadcrumbs
2 eggs
1 teaspoon dry basil
1/2 teaspoon dry oregano
1/2 teaspoon salt
3 tablespoons olive oil
Directions
1. Slice eggplant into 1/2" slices and set on a paper towel. Sprinkle with salt and let stand for 1 hour. Blot eggplant with paper towel to remove any water that has come out.
2. Preheat oven to 450F. Line 2 baking trays with parchment paper. Mix breadcrumbs, basil, oregano and salt in a dish. In a separate dish, whisk 2 eggs together.
3. Dip each eggplant slice in the egg and then dip into the dish with breadcrumbs, flipping to ensure it is coated on both sides. Arrange onto the baking dishes and drizzle with olive oil.
4. Bake for 20 minutes, flipping halfway through. Let cool for a few minutes before serving.
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