Vegetarian

Panko breaded baked eggplant takes 10 minutes to prepare.

Panko breaded baked eggplant takes 30 minutes to cook.

Panko breaded baked eggplant makes 3 servings.

The ingredients for Panko breaded baked eggplant are:

* Eggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb
* Japanese Panko Bread Crumbs, 1 cup
* Pepper, red or cayenne, 1 tbsp
* Salt, 0.15 tsp
* 1.5 cup marinara sauce
* Egg, fresh, 1 jumbo (remove)

Here is how you make Panko breaded baked eggplant:

Preheat oven to 425. Slice eggplant into 1/4 inch slices. In bowl or plastic bag, mix bread crumbs, salt, and cayenne pepper. In separate bowl, beat egg. Dip eggplant slices in egg, then shake in breadcrumb mixture. Put on cookie sheet, and add extra salt if needed. Bake at 425 for 15 minutes, then flip. Check periodically. If cooking too quickly, reduce heat. Serve with the marinara sauce for dipping. Number of Servings: 3Recipe submitted by SparkPeople user GRADXY.

The nutritional information for Panko breaded baked eggplant is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 283.7

• Total Fat: 5.1 g
• Cholesterol: 92.1 mg
• Sodium: 740.9 mg
• Total Carbs: 50.6 g
• Dietary Fiber: 9.6 g
• Protein: 10.7 g

The dietary needs meet for Panko breaded baked eggplant is Vegetarian