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Baked Eggplant Rounds

Re-create the crunch of fried food with a smart oven-frying technique.

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Jan 15 Baked Eggplant Rounds

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.

See also Banana Bread Pudding with Dark Chocolate Chips

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