Side Items

Crispy Parmesan Roasted Eggplant is for Side Dish.

Crispy Parmesan Roasted Eggplant takes 10 minutes to prepare.

Crispy Parmesan Roasted Eggplant takes 20 minutes to cook.

Crispy Parmesan Roasted Eggplant makes 18 servings.

The ingredients for Crispy Parmesan Roasted Eggplant are:

1 large eggplant, unpeeled
1 cup Bread crumbs, dry, grated, seasoned
.5 tsp Salt
.5 tsp Pepper, black
.25 cup Parmesan Cheese, grated
2 tbsp Cornstarch
.25 cup cold water

Here is how you make Crispy Parmesan Roasted Eggplant:

Preheat oven to 375?F and spray a large baking sheet with spray oil.Slice eggplant into rounds, approximately 1/4 inch thick.Combine cornstarch and cold water in a dish large enough to accommodate the largest of the slices.Combine breadcrumbs, salt and pepper in a second bowl large enough to accommodate the largest of the slices.Dip each slice of eggplant first into the cornstarch mixture, then into the breadcrumb mix, making sure to coat both sides.Place slices on baking sheet and sprinkle parmesan cheese on top. Spray lightly with a coat of spray oil.Bake 20 minutes or until golden and eggplant is tender.Serving Size: Makes approximately 18 slicesNumber of Servings: 18Recipe submitted by SparkPeople user ARACHNIABAT.

The nutritional information for Crispy Parmesan Roasted Eggplant is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 43.3

• Total Fat: 0.8 g
• Cholesterol: 1.2 mg
• Sodium: 208.7 mg
• Total Carbs: 7.3 g
• Dietary Fiber: 1.1 g
• Protein: 1.8 g