Oven Baked Panko Breaded Eggplant Recipe

Name: Oven Baked Panko Breaded Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant (desired size); 1/2 cup plain yogurt, nonfat (more or less depending on amount of eggplant); panko breadcrumbs; 1/4 cup extra virgin olive oil; Example Seasonings; cumin; paprika; lemon zest; italian seasoning; grill seasoning

Servings: persons

1 eggplant (desired size)
1/2 cup plain yogurt, nonfat (more or less depending on amount of eggplant)
panko breadcrumbs
1/4 cup extra virgin olive oil
Example Seasonings
cumin
paprika
lemon zest
italian seasoning
grill seasoning

1
Slice eggplant lengthwise into fairly thin slices. Season yogurt and panko breadcrumbs with desired seasonings.
2
Coat both sides of eggplant in yogurt.
3
Press coated eggplant into panko bread crumbs pushing down into mixture to get even coating.
4
Place onto cookie sheet (use Pam olive oil spray or olive oil to coat sheet).
5
Drizzle both sides with of breaded eggplant with olive oil.
6
Place in oven at 350u00b0F for 15 to 20 minutes Take out and flip each eggplant and return to Oven for 20 minutes or desired crispness.

157

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 10 ingredients. The key ingredients include: 1 eggplant (desired size), 1/2 cup plain yogurt, nonfat (more or less depending on amount of eggplant), panko breadcrumbs, 1/4 cup extra virgin olive oil, and more.

Yes, Oven Baked Panko Breaded Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oven Baked Panko Breaded Eggplant

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