Baked Eggplant Coated with Parmesan and Bread Crumb

February 17, 2014

160

Easy eggplant with crispy coat, without frying.

½ pound eggplant
¼ cup bread crumb
6 tablespoon grated Parmesan cheese
2 tablespoon olive oil

Preheat oven to 375 degrees Fahrenheit. Mix bread crumb and Parmesan cheese Peel and cut eggplant into strips. Place in one layer on a baking sheet. Brush the eggplant with olive oil. Coat the eggplant with bread crumb and cheese mixture. Bake for 20 to 30 minutes.

Nutritions

Calories
399

Sodium
889mg
37% DV

Fat
24g
37% DV

Protein
19g
38% DV

Carbs
23g
7% DV

Fiber
2g
10% DV