OVEN BAKED PANKO BREADED EGGPLANT
Eggplant sliced and coated in fat-free yogurt dipped in panko bread crumbs and baked crispy in oven.
Provided by Jamilahs_Kitchen
Categories Berries
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggplant lengthwise into fairly thin slices. Season yogurt and panko breadcrumbs with desired seasonings.
- Coat both sides of eggplant in yogurt.
- Press coated eggplant into panko bread crumbs pushing down into mixture to get even coating.
- Place onto cookie sheet (use Pam olive oil spray or olive oil to coat sheet).
- Drizzle both sides with of breaded eggplant with olive oil.
- Place in oven at 350°F for 15 to 20 minutes Take out and flip each eggplant and return to Oven for 20 minutes or desired crispness.
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Busisiwe Chulayo
[email protected]I'm going to try this recipe with zucchini instead of eggplant.
jade bff galaxia
[email protected]I'm allergic to eggplant. :(
Meh Barbara
[email protected]I'm not sure about this recipe. I've never had eggplant parmesan before.
zachariah simon
[email protected]This recipe is on my to-cook list. I love eggplant parmesan!
Zaryab Zaibe
[email protected]I'm going to try this recipe tonight! It looks delicious.
Gayan Daswin
[email protected]This recipe is a great starting point, but I would recommend making a few changes. I added some garlic and Italian seasoning to the breadcrumb mixture, and I used a marinara sauce instead of a tomato sauce.
Tadhg Melia
[email protected]I found that the eggplant took longer to cook than the recipe said. I had to cook it for an extra 10 minutes.
MR Sumaiya
[email protected]This recipe was a bit too oily for my taste. I think I would try using less oil next time.
Goolam Ebrahim
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this recipe. The panko breading and the sauce made it really flavorful.
Mayana Chetoro Mathe
[email protected]This recipe is a great way to use up leftover eggplant. I always have some leftover eggplant after making baba ganoush, and this is a great way to use it up.
Vals Gal
[email protected]I love that this recipe uses panko breadcrumbs instead of regular breadcrumbs. It gives the eggplant a nice crispy coating.
GREGORY MURAD
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
gabriel Niyonkuru
[email protected]I was pleasantly surprised by how easy this recipe was to make. And the results were delicious!
Walter Mahlangu
[email protected]This is my new favorite way to make eggplant! The panko breading makes it so crispy and flavorful.
Da Zraa Dard دہ زڑہ درد
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The eggplant is crispy on the outside and tender on the inside, and the sauce is flavorful and cheesy.
Valentina Flores
[email protected]This eggplant parmesan was a hit with my family! The panko breading added a nice crunch, and the eggplant was cooked perfectly. I will definitely be making this again.