Oven-Baked Panko-Breaded Eggplant- No Mayo! – a delicious recipe with eggplant, yogurt, garlic, black pepper, marjoram, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Wash the eggplant and cut the ends off, then slice thinly.
2
You'll get about 15-25 slices!
3
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.
4
Mix the panko and Italian seasoning in a shallow dish.
5
Dip each piece of eggplant in the yogurt mixture, shaking off any excess.
6
Bread each piece by rolling in the shallow dish and evenly coating both sides.
7
Liberally apply olive oil to a baking sheet, about 2-3 tablespoons worth and place each piece of eggplant on it.
8
Bake at 425F for 15 minutes, apply more olive oil if necessary, then flip each piece and bake for another 15 minutes.
239
kcal
Calories
5
g
Fat
39
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 eggplant (about 1-1.5 pounds), 1 ½ cups plain yogurt, 1 teaspoon minced garlic (the jarred liquidy kind), ½ teaspoon black pepper, and more.
Yes, Oven-Baked Panko-Breaded Eggplant- No Mayo! 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
