Description
This Crispy Baked Eggplant with Cherry Tomatoes is coated in bread crumbs, then baked to perfection. It’s crispy on the outside, tender on the inside, and topped with roasted cherry tomatoes.
Ingredients
Scale
- 1 large eggplant (about 1 1/2 pounds), sliced lengthwise into 1/4″ thick slices
- 1 large egg
- 1/3 cup panko bread crumbs
- 1/3 cup whole wheat seasoned bread crumbs
- 2 tablespoons grated parmesan cheese
- 1 pint cherry tomatoes, halved
- extra virgin olive oil
- sea salt
- fresh basil, for serving
Instructions
- Generously salt both sides of the eggplant slices and place on a clean towel. Let them sit for 30 minutes to draw out any extra moisture and bitterness. Rinse with cold water to remove the salt, then pat dry with a clean towel.
- Preheat the oven to 425°F. Lightly spray a large baking sheet with olive oil.
- In a shallow bowl, whisk the egg with 1 tablespoon of water. In another shallow bowl or plate, toss the panko, seasoned bread crumbs, and parmesan cheese until combined.
- Dip the eggplant slices, one at a time, into the egg mixture. Then dip it into the bread crumb mixture until completely coated. Repeat with remaining eggplant slices. Place in a single layer on the baking sheet. Lightly spray the tops with olive oil. Bake for 25 minutes, flipping halfway, until crispy and golden.
- Meanwhile, place the cherry tomatoes onto a small baking sheet. Drizzle with some olive oil and season with sea salt. Toss to coat. Place in the oven for the last 10-15 minutes of the eggplant baking.
- Top the eggplant with the roasted cherry tomatoes and fresh basil (optional). Serve and enjoy!
Notes
Step 1 (salting the eggplant to draw out the bitterness) is optional, but highly recommended.
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 2 eggplant slices
- Calories: 212
- Sugar: 10.6 g
- Sodium: 558.1 mg
- Fat: 6.1 g
- Saturated Fat: 1.6 g
- Carbohydrates: 33 g
- Fiber: 7.9 g
- Protein: 8.4 g
- Cholesterol: 34.7 mg