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Baked Fried Eggplant

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 15
Calories 109kcal
Author Lauren Goslin

Ingredients

  • 1 medium eggplant sliced into about 1/3 inch disks (I like to leave the peel on)
  • oil spray
  • DRESSING:
  • 6 T. extra virgin olive oil or grapeseed oil plus extra for drizzling
  • 2 T. apple cider vinegar
  • 1 T. lemon juice
  • 1/4 t. + 1/8 t. sea salt
  • 1 t. dried parsley
  • 1 t. dried basil
  • 1/2 t. dried oregano
  • 1/8 t. garlic powder
  • a few grinds of black pepper
  • COATING:
  • 1 c. almond meal
  • 1/2 t. salt

Instructions

  • Preheat the oven to 425 degrees.
  • Whisk the ingredients for the dressing together in a shallow bowl until emulsified.
  • Mix the coating ingredients together, and pour onto a plate.
  • Dip each slice of eggplant into the dressing, and then lightly coat it in the almond meal mix.
  • Transfer the coated slices to a parchment paper-lined cookie sheet.
  • Spray the slices with an oil spray or drizzle a bit of oil onto them.
  • Bake the slices for 15 minutes.
  • Remove the pan, and flip the slices over.
  • Bake for another 15 minutes until golden and slightly crispy!
  • Enjoy dipped in your favorite marinara sauce.

Notes

The nutrition facts are based on using 8 tablespoons of olive oil (more for drizzling). Weight Watchers points (new system): 3

Nutrition

Serving: 15g | Calories: 109kcal | Carbohydrates: 3.2g | Protein: 1.7g | Fat: 10.7g | Saturated Fat: 1.3g | Polyunsaturated Fat: 9.4g | Sodium: 126mg | Fiber: 1.8g | Sugar: 1g