Baked Eggplant Rounds
Re-create the crunch of fried food with a smart oven-frying technique.
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Re-create the crunch of fried food with a smart oven-frying technique.
Ingredients
- 3 tbsp olive oil, divided, plus extra for greasing
- 3 eggs
- 2 cups panko breadcrumbs
- 2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne
- 1 large eggplant, sliced into 1/2-inch-thick rounds
- 1 medium onion, finely diced
- 2 cloves garlic, diced
- 1 can crushed tomatoes
- 1/4 cup fresh basil
- 1 tsp dried oregano
- 1/4 cup Pecorino Romano cheese
Preparation
1. Heat oven to 375°F. Line a baking sheet with aluminum foil and grease lightly with oil. In a bowl, whisk together eggs with 1 tbsp water. In a second bowl, combine breadcrumbs, garlic powder, paprika, and cayenne; season with salt and black pepper.
2. Sprinkle eggplant with salt and 1 tbsp oil. Dip each slice in egg mixture, dredge in breadcrumb mix, and place onto the prepared baking sheet. Sprinkle eggplant with 1/2 tbsp oil; flip slices and repeat on the other side. Bake, flipping once, until eggplant is cooked through, 20 minutes.
3. In a saucepan over medium heat, heat remaining 1 tbsp olive oil. Sauté onion and garlic until fragrant, 3 minutes. Add tomatoes; cover and reduce heat to simmer, 15 minutes. Add herbs; season with salt and black pepper. Serve eggplant topped with tomato sauce and cheese.
Nutrition Information
- Serving Size 4
- Calories 51
- Carbohydrate Content 60 g
- Cholesterol Content 0 mg
- Fat Content 17 g
- Fiber Content 10 g
- Protein Content 18 g
- Saturated Fat Content 4 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g