Directions:
- Wash the eggplant and cut the ends off, then slice thinly. You'll get about 15-25 slices!
- Make the yogurt dip by mixing the yogurt, garlic, and spices together, then dilute with a little water to make less thick and creamy but not too much or or else it'll be too runny.
- Mix the panko and Italian seasoning in a shallow dish.
- Dip each piece of eggplant in the yogurt mixture, shaking off any excess.
- Bread each piece by rolling in the shallow dish and evenly coating both sides.
- Liberally apply olive oil to a baking sheet, about 2-3 tablespoons worth and place each piece of eggplant on it.
- Bake at 425F for 15 minutes, apply more olive oil if necessary, then flip each piece and bake for another 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.4 Kcal (291 kJ) | ||
| Calories from fat | 18.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 3% | |
|---|---|---|---|
| Cholesterol | 3.98mg | 1% | |
| Sodium | 146.33mg | 6% | |
| Potassium | 158.24mg | 3% | |
| Total Carbs | 10.43g | 3% | |
| Sugars | 3.43g | 14% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 2.6g | 5% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 42.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 58.97 Kcal (247 kJ) | ||
| Calories from fat | 16.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 3% | |
|---|---|---|---|
| Cholesterol | 3.38mg | 1% | |
| Sodium | 124.35mg | 6% | |
| Potassium | 134.47mg | 3% | |
| Total Carbs | 8.87g | 3% | |
| Sugars | 2.91g | 14% | |
| Dietary Fiber | 1.57g | 7% | |
| Protein | 2.21g | 5% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 36.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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