This breaded eggplant is baked to perfection with a crunchy outside and soft interior.
It’s wonderful dipped in marinara.
Spread flour in a shallow bowl.
Lightly beat egg whites and egg in a second shallow bowl .
Combine breadcrumbs, Parmesan and oregano in a third shallow bowl.
Sprinkle eggplant with 1/4 teaspoon salt.
Dredge the eggplant in the flour, dip in the egg and then dredge in the breadcrumb mixture.
Arrange the eggplant slices in a single layer on the prepared baking sheet.
Coat the tops of the slices with cooking spray and sprinkle evenly with the remaining 1/4 teaspoon salt.
Bake for 10 minutes.
Flip the eggplant and coat again with cooking spray.
Bake until golden brown and crisp, about 10 minutes.
Serve with warmed marinara.
Drizzle with balsamic glaze, and sprinkle with basil leaves, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
