Crispy, golden and delicious, this healthy garlic parmesan baked eggplant checks all the boxes! It is kid and toddler friendly, easy to make, and ready in under 30 minutes! And what’s more, this tasty eggplant recipe is completed with a fluffy and light creamy avocado dip!
Healthy Garlic Parmesan Baked Eggplant
If you’ve never been much of a fan, allow me to change your mind! I’ve always loved the crispy-on-the-outside and fluffy-on-the-inside texture of this healthy dish. The texture and flavor reminds me of a fried comfort food in the form of a healthy baked vegetable.
Eat a plate of these and you’ll feel as though you just downed a plate of french fries without any of the guilt! Not that you should feel any guilt after such a feat… everyone needs to down a plate of french fries every so often…For the evenings that you want french fries but you also want to feel good afterwards, this healthy garlic parmesan baked eggplant is the answer!
Baked is Better
I grew up enjoying my mom’s fried eggplant. I absolutely loved the flavor and texture! While making fried eggplant will always have a special place in my heart, it isn’t the most convenient option for a busy weeknight. In an effort to simplify the recipe and make it healthier in the process, I decided to bake it instead! Now, baking the eggplant is my preferred way to serve this tasty and versatile veggie!
Serving the Simple Baked Eggplant
There are many ways you can serve this versatile dish! As photographed here, my favorite way to serve it is with a side of homemade creamy avocado dip and topped with fresh basil. In addition to this, you can also serve it as a base for an Italian inspired dish! Here is a list of some of the many ways you can serve your garlic parmesan baked eggplant:
- On it’s own – top with basil and a side of creamy avocado dip
- Eggplant Parmesan – top with marinara, mozzarella, and fresh basil.
- Baked Eggplant Sandwich – use the rounds as a “bun” and prepare your favorite sandwich!
- Eggplant Toast – top with mashed avocado, fried egg, whatever you fancy!
- Eggplant Bruschetta – top with pico, carmelized onion, a cheese spread, balsamic glaze, the options are endless!
And that’s just to name a few! There are so many fun and creative ways to use this simple and delicious recipe. And did I mention it’s kid friendly? Even my picky toddler loves it!
What You Need to make the Baked Eggplant Parmesan:
One of the best parts about this recipe is the ingredient list! It is short and sweet. My guess is that, besides the eggplant, you likely already have all of these on hand! Here’s what you need to make the garlic parmesan baked eggplant:
- Eggplant
- Italian bread crumbs
- Shredded Parmesan
- Garlic powder
- Eggs
… 5 ingredients. That’s it! In the recipe you’ll also see details for my simple homemade creamy avocado dip. This dip is simple and healthy with a greek yogurt base, adding a little protein to this meatless meal. I love this dip with this meal, but it also goes great with many others! Such as my verde chicken street tacos, my sriracha honey chicken, and my Tex-Mex smothered chicken bake!
I hope you’ll give this simple and delicious healthy recipe a try this week! It’s sure to be a hit with your whole family – they won’t even realize it was a vegetable! Here’s the recipe for my healthy garlic parmesan baked eggplant!
Garlic Parmesan Baked Eggplant
Garlic Parmesan Baked Eggplant
Ingredients
- 1 eggplant
- 1/2 c Italian bread crumbs
- 1/2 c shredded parmesan
- 2 eggs
- 1/2 tsp garlic powder
- to taste salt and pepper
Creamy Avocado Dip
- 1/2 c plain Greek yogurt
- 1 avocado
- 1/4 tsp minced garlic
- to taste salt and pepper
Instructions
- slice the eggplant into 1/2 inch slices (one average sized eggplant should yield 9-11 slices). Preheat the oven to 400.
- Prepare your assembly line: whisk eggs in a medium bowl and set aside. Toss breadcrumbs, salt, pepper, garlic powder, and parmesan together on a plate and set next to the bowl of egg. Prepare your baking sheet by spraying generously with olive oil.
- One at a time and using a fork, dip your eggplant rounds into the whisked egg to fully coat, followed by the breadcrumb cheese mixture. Be sure to coast both sides as well as the edges! Then, set on the baking sheet and repeat with all remaining rounds.
- lightly spray the top of your eggplant with a thin layer of olive oil and bake at 400 for 10 minutes. (Spraying olive oil on top is not necessary, so don't worry if you don't have spray! It just helps it to come out more golden.)
- After the 10 minutes is up, remove the pan from the oven and flip all rounds. Place back in the oven to bake for 5-8 more minutes (until the top is golden and crispy). When it's ready, remove and allow to cool! Serve with creamy avocado dip, ranch, mayo, or any of the serving suggestions listed in the blog post above!
Creamy Avocado Dip
- In a medium sized bowl, whisk together mashed avocado, yogurt, and garlic! Use an electric mixer to get rid of clumps. Season with salt and pepper to taste! To make more of a drizzle, add water to desired consistency!
Nutrition
with love,
Kelsie
