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Baked Breaded Eggplant takes several minutes to prepare.

Baked Breaded Eggplant takes several minutes to cook.

Baked Breaded Eggplant makes 17 servings.

The ingredients for Baked Breaded Eggplant are:

Eggplant, sliced and salted

These measurements are kind of fluid - it depends on how many eggplant you have, etc.....

1-2 cups bread crumbs (I normally use Panko and add some Italian seasoning)
1-2 eggs
1/2 cup flour

Cookie sheet lined with parchment paper

Here is how you make Baked Breaded Eggplant:

Slice the eggplant and salt it in a colander for at least 30 minutes (you can google this process, there are different ways of doing it). Rinse off and pat dry.Prepare an assembly line. Take one of those large ziploc freeze bags and put the flour into it. Using two shallow bowls or containers (I use tupperware) beat an egg in one, and place the breadcrumbs in another.Using a fork, take an eggplant slice out of the flour bag, dip it in the egg so both sides are covered, then dip both sides in the breadcrumbs. (you will probably have to use your hands, so be prepared for them to be a little dirty). Place on a cookie sheet lined with parchment paper. Repeat with all the eggplant slices!Bake for about 25-30 minutes at about 400 degrees, flipping halfway throughNumber of Servings: 17Recipe submitted by SparkPeople user YISMET.

The nutritional information for Baked Breaded Eggplant is:

• Servings Per Recipe: 17
• Amount Per Serving
• Calories: 39.7

• Total Fat: 0.5 g
• Cholesterol: 10.9 mg
• Sodium: 16.6 mg
• Total Carbs: 7.8 g
• Dietary Fiber: 1.4 g
• Protein: 1.6 g

The dietary needs meet for Baked Breaded Eggplant is Vegetarian