- ¾ cup breadcrumbs
- 1 tbsp. Italian Seasoning
- ¼ cup grated parmesan
- ½ tsp garlic powder
- 2 eggs, scrambled
- ½ cup flour
- 1.5-2 pounds eggplant, sliced
- Combine bread crumbs, seasoning, parmesan and garlic powder
- Dip eggplant slices in flour, egg, and bread crumb mixture
- Place on greased cookie sheet
- Bake at 375 for 35-40 minutes, flipping halfway through
- Serve with your favorite marinara dipping sauce
- Don't be afraid to freeze the leftovers and pop them in the oven at another time
We aren’t Boy Scouts,
but we live by their motto, “Always be Prepared” when it comes to staying stocked up on healthy, convenient foods. Sometimes that means buying a decent pre-made product at the grocery store, and sometimes that means putting the time in over the weekend to make our own freezer friendly foods. These baked eggplant dippers are a make-ahead kind of dish. Admittedly, breading takes a little time, but the process is simple, they freeze well and are convenient to have around for a quick party app or light dinner.
We used to religiously salt the eggplant prior to breading, also known as “sweating” the eggplant thinking that they would get crispier during the baking process. Laziness ultimately got the best of us and we started skipping this step and to our delight, nothing changed. After a little research, it sounds like this is only necessary when deep frying, so these healthy, baked eggplants are in the clear!
Of course, we dig into these as soon as they are cool enough to bite into, but the best part about this recipe is that they freeze so well! We keep them on hand to reheat and serve as an appetizer, layer into an eggplant parmesan casserole, or even use them as a crust for mini pizzas. A little extra work on your day off is well worth the delicious, healthy convenience it provides later on!