Oven-Baked Panko-Breaded Eggplant- No Mayo! |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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It's not quite the same as fried eggplant but comes pretty close, packed with both flavor and nutrition! And this is great for make-ahead and budget cooking because just one eggplant yields so much for little money! Ingredients:
1 eggplant (about 1-1.5 pounds) |
1 1/2 cups plain yogurt |
1 teaspoon minced garlic (the jarred liquidy kind) |
1/2 teaspoon black pepper |
1/2 teaspoon marjoram |
1 dash kosher salt |
water |
2 cups panko breadcrumbs |
1 tablespoon italian seasoning |
Directions:
1. Wash the eggplant and cut the ends off, then slice thinly. You'll get about 15-25 slices!
2. 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.
3. Mix the panko and Italian seasoning in a shallow dish.
4. Dip each piece of eggplant in the yogurt mixture, shaking off any excess.
5. Bread each piece by rolling in the shallow dish and evenly coating both sides.
6. Liberally apply olive oil to a baking sheet, about 2-3 tablespoons worth and place each piece of eggplant on it.
7. Bake at 425F for 15 minutes, apply more olive oil if necessary, then flip each piece and bake for another 15 minutes.
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