Low Sodium Crispy Breaded Eggplant
Experience the perfect balance of flavor and health with this Low Sodium Crispy Breaded Eggplant recipe—an irresistible take on a classic comfort dish, made with heart-healthy ingredients and minimal salt. Thick slices of fresh eggplant are delicately coated in a crunchy panko-Parmesan crust flavored with aromatic garlic, onion, oregano, and basil, then baked to golden perfection for a guilt-free, oil-light finish. This easy-to-make, oven-baked recipe is ideal for those seeking a delicious low-sodium vegetarian option without sacrificing taste or texture. Serve as a crispy appetizer, a satisfying side, or the star of your next meatless meal, paired with marinara, tzatziki, or your favorite dipping sauce. Ready in just under an hour, this dish will quickly become a go-to for wholesome indulgence!
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Ingredients
- 1 large Eggplant
- 1 cup All-purpose flour
- 2 Eggs
- 2 tablespoons Water
- 1 cup Panko breadcrumbs
- 1 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Fresh black pepper
- 0 Olive oil spray
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2
Slice the eggplant into 1/2-inch thick rounds and set aside.
Step 3
In a shallow bowl, add the flour. In another shallow bowl, whisk together the eggs and water until well combined.
Step 4
In a third shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried oregano, dried basil, and black pepper.
Step 5
Dip each eggplant slice into the flour, ensuring it is lightly coated on all sides.
Step 6
Next, dip the floured eggplant slice into the egg mixture, allowing any excess to drip off.
Step 7
Finally, press the eggplant slice into the breadcrumb mixture, pressing gently to adhere the crumbs to both sides. Place the breaded slices on the prepared baking sheet.
Step 8
Once all slices are coated, spray the top of each slice lightly with olive oil spray.
Step 9
Bake in the preheated oven for 15 minutes, then flip each slice over and spray the other side lightly with olive oil spray.
Step 10
Continue baking for another 15 minutes, or until the eggplant is golden brown and crispy on both sides.
Step 11
Remove from the oven and let cool slightly before serving.
Step 12
Serve as a side or as a main dish with your choice of sauce or accompaniment.
Nutrition Facts
| Serving size | (988.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1290.1 |
| Total Fat 38.2g | 0% |
| Saturated Fat 19.5g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 452mg | 0% |
| Sodium 2610.1mg | 0% |
| Total Carbohydrate 176.0g | 0% |
| Dietary Fiber 26.0g | 0% |
| Total Sugars 26.9g | |
| Protein 71.5g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 1077.5mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 1833.6mg | 0% |
Source of Calories