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Roasted Eggplant Slices

Heart Healthy Roasted Eggplant Slices Recipe

               
Roasted Eggplant Slices
Eggplant Parmesan, but make it light. Roasted eggplant slices are coated in healthy panko bread crumbs and crisped up beautifully in the oven without frying. Ricotta, red wine vinegar, and juicy sliced tomatoes top the dish for an unforgettable bite.
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Ingredients
Recipe yields 16 servings
2 Japanese eggplants or 1 large eggplant
2 tsp salt
All-purpose flour, for dredging
3 large eggs
1 1/4 cups panko bread crumbs
2/3 cup grated Parmesan cheese
2 Tbsp olive oil
4 large plum tomatoes, diced
1 Tbsp red wine vinegar
3/4 cup part-skim ricotta cheese
Black pepper to taste
2 Tbsp chopped fresh basil, for garnish
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Helpful how to videos
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Directions
Step 1

Thinly slice the eggplant into rounds and season with salt. Arrange the eggplant in layers on a plate. Cover the last layer of eggplant with another plate. Place a heavy object, such as a cast-iron skillet, on top of the second plate. Let the eggplant sit for 20 minutes.

Step 2

Remove the weight and transfer the eggplant slices to a colander. Under cold water, rinse the salt off the eggplant slices. Arrange the rinsed slices on a paper towel and cover with another paper towel. Roll the paper towels up and set aside so the eggplant slices will dry.

Step 3

Preheat the oven to 475°. Lightly coat a nonstick baking sheet with nonstick cooking spray. In a shallow bowl, pour the flour. In another shallow dish, beat the eggs. In a third dish, mix the panko and Parmesan. Dredge the eggplant in the flour, shaking off the excess. Dip the dredged eggplant slices in the eggs and then in the bread crumb mixture. Arrange the eggplant slices in a single layer on the baking sheet. Lightly spray the eggplant slices with nonstick cooking spray. Drizzle the slices with the olive oil. Roast the eggplant slices for 15 to 20 minutes, turning halfway through roasting. Transfer eggplant slices onto paper towels to drain for 5 minutes. Arrange the eggplant slices on a platter.

Step 4

In a medium bowl, toss the tomatoes with the vinegar. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture, black pepper and basil.

Time: 75 minutes
Servings: 16
Calories: 112
Make this for:
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 slice
Per serving:
calories:112
total fat:5g
sat fat:2g
cholesterol:53mg
sodium:516mg
total carb:9g
fibers:2g
proteins:6g

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Heart Healthy Roasted Eggplant Slices Recipe
Ingredients
Recipe yields 16 servings
2 Japanese eggplants or 1 large eggplant
2 tsp salt
All-purpose flour, for dredging
3 large eggs
1 1/4 cups panko bread crumbs
2/3 cup grated Parmesan cheese
2 Tbsp olive oil
4 large plum tomatoes, diced
1 Tbsp red wine vinegar
3/4 cup part-skim ricotta cheese
Black pepper to taste
2 Tbsp chopped fresh basil, for garnish
Directions
Step 1

Thinly slice the eggplant into rounds and season with salt. Arrange the eggplant in layers on a plate. Cover the last layer of eggplant with another plate. Place a heavy object, such as a cast-iron skillet, on top of the second plate. Let the eggplant sit for 20 minutes.

Step 2

Remove the weight and transfer the eggplant slices to a colander. Under cold water, rinse the salt off the eggplant slices. Arrange the rinsed slices on a paper towel and cover with another paper towel. Roll the paper towels up and set aside so the eggplant slices will dry.

Step 3

Preheat the oven to 475°. Lightly coat a nonstick baking sheet with nonstick cooking spray. In a shallow bowl, pour the flour. In another shallow dish, beat the eggs. In a third dish, mix the panko and Parmesan. Dredge the eggplant in the flour, shaking off the excess. Dip the dredged eggplant slices in the eggs and then in the bread crumb mixture. Arrange the eggplant slices in a single layer on the baking sheet. Lightly spray the eggplant slices with nonstick cooking spray. Drizzle the slices with the olive oil. Roast the eggplant slices for 15 to 20 minutes, turning halfway through roasting. Transfer eggplant slices onto paper towels to drain for 5 minutes. Arrange the eggplant slices on a platter.

Step 4

In a medium bowl, toss the tomatoes with the vinegar. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture, black pepper and basil.

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