Simple and delicious breaded eggplants with herb-flavored breadcrumbs… a classic summer side dish, quick and versatile, perfect for all occasions. In this case, I wanted to cut the eggplants into half-moon shapes to vary from the usual round slices or sticks. The recipe is prepared in just a few minutes; simply oil the eggplants with good extra virgin olive oil, then “bread” them and put them in the oven to cook. Try these baked breaded eggplant halves, they are so crispy and delightful that you can’t stop at just one!
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Seasonality: Summer
- Energy 76.73 (Kcal)
- Carbohydrates 12.53 (g) of which sugars 4.53 (g)
- Proteins 2.35 (g)
- Fat 2.49 (g) of which saturated 0.45 (g)of which unsaturated 0.40 (g)
- Fibers 3.89 (g)
- Sodium 203.11 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 eggplant (about 350 g)
- to taste breadcrumbs
- extra virgin olive oil
- garlic powder (to taste)
- paprika (to taste)
- herbs (oregano, thyme, parsley or others)
- Grana Padano cheese (to taste)
- salt
Tools
- Baking tray
- Parchment paper
- 2 Trays or deep plates
Preparation
Wash and dry the eggplant, remove the ends, and cut it into regular slices, about 0.2-0.24 inches thick.
Then cut each slice in half, thus obtaining half-moons.
Pour 2-3 tablespoons of extra virgin olive oil into a tray.
In the other tray, mix 3-4 tablespoons of breadcrumbs with a pinch of garlic, a pinch of paprika, a handful of dried herbs, and a sprinkle of Grana Padano, if you like.
Grease each half-moon in the oil, then pass it through the flavored breadcrumbs (1).
Place the breaded eggplants on a baking sheet lined with parchment paper, overlapping them slightly (1).
Put the tray in a fan-assisted oven at 375°F and bake for about 25 minutes, until the eggplants are golden on the outside but soft on the inside (3). Adjust time and settings according to your oven.
Baked breaded eggplant halves are ready, transfer them to a serving plate and sprinkle some salt on top. They are excellent both hot and at room temperature.
Tips and Notes
You can flavor the breadcrumbs with your preferred herbs and spices. Adding Grana Padano is optional.
Do not cut the eggplants too thin, or they will become dry.
FAQ (Questions and Answers)
Can I cut the eggplants into sticks?
Sure, you can cut them into sticks or keep them round (if you have a small eggplant). If you want, here is the recipe for Crispy Baked Eggplant Sticks.
How long do the baked eggplant halves keep?
If you have leftovers, you can store them in the refrigerator for 1-2 days and reheat them in the oven.
