Baked Eggplant

Eggplant is one of my favorite flavors as an adult, but certainly not as a child!  This recipe is so easy to make, and I prefer to not pan fry it, or heavily bread it. I also cut the breadcrumbs with Pecorino Romano cheese, or any sort of Parmesan cheese you have on hand.  This adds a blast of flavor and of course, cuts your carbs!

By adding olive oil to the breadcrumbs, you ensure that your breadcrumbs brown nice and even!

I also leave the skin on, to keep the nutrients and fiber there as much as possible. I hope once you make this dish, you’ll add it to your tool box, these would be a great appetizer with a bowl of sauce on the side!


Prep Time:  30 minutes salt bath, 15 minutes prep

Bake Time: 35 minutes

Yield: 12 slices


1 eggplant
2 eggs
1/2 Cup Italian or seasoned breadcrumbs
1/2 Cup Pecorin Romano
2 Tablespoons Olive oil


  1. Rinse eggplant and slice into 3/4 inch slices.
  2. Prep slices by covering in salt, place between two paper towels to let water absorb into towels and leave the eggplant. Leave, draining, for 30 min- 2 hours.
  3. Rinse salt off eggplant and strain.
  4. Lightly scramble eggs in a bowl
  5. Mix breadcrumbs, grated cheese, and olive oil in another bowl. Spray baking sheet lightly
  6. Dip eggplant slices in egg, then breadcrumbs, then place in baking sheet. Repeat with all eggplant
  7. Bake at 385 for 30-40 minutes until browned on top



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