Baked Eggplant With Herbs And Lemon Recipe

Name: Baked Eggplant With Herbs And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup plain dried breadcrumbs; 3 tablespoons grated parmesan cheese; 1 1/4 teaspoons grated lemon zest; 3/4 teaspoon dried oregano; 3/4 teaspoon dried thyme; 3 egg whites; 2 tablespoons water; 1 eggplant, peeled; 2 teaspoons olive oil; 2 teaspoons fresh lemon juice; 8 ounces low-sodium tomato sauce; 1/4 teaspoon salt

Servings: persons

2/3 cup plain dried breadcrumbs
3 tablespoons grated parmesan cheese
1 1/4 teaspoons grated lemon zest
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
3 egg whites
2 tablespoons water
1 eggplant, peeled
2 teaspoons olive oil
2 teaspoons fresh lemon juice
8 ounces low-sodium tomato sauce
1/4 teaspoon salt

1
Preheat oven to 400F and line a baking sheet with foil. Slice the 1 pound eggplant into 16 rounds after peeling.
2
Combine bread crumbs, cheese, 3/4 tsp of the lemon zest, 1/4 tsp of the oregano and 1/4 tsp of the thyme. In a shallow bowl, beat the white with water then dip each eggplant round into whites then bread crumbs and place on baking sheet.
3
In bowl combine oil and lemon juice and drizzle over slices. Bake for 25 minutes or until golden brown then transfer to platter.
4
In small saucepan, combine sauce, salt, zest, thyme and oregano. Bring to boil. Reduce heat to simmer and cook for 2 minutes. Pour over eggplant and serve.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 cup plain dried breadcrumbs, 3 tablespoons grated parmesan cheese, 1 1/4 teaspoons grated lemon zest, 3/4 teaspoon dried oregano, and more.

Yes, Baked Eggplant With Herbs And Lemon falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggplant With Herbs And Lemon

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