Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Baked Fried Eggplant
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
15
Calories
109
kcal
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
¼
t.
+ 1/8 t. sea salt
1
t.
dried parsley
1
t.
dried basil
½
t.
dried oregano
⅛
t.
garlic powder
a few grinds of black pepper
COATING:
1
c.
almond meal
½
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:
15
|
Calories:
109
kcal
|
Carbohydrates:
3.2
g
|
Protein:
1.7
g
|
Fat:
10.7
g
|
Saturated Fat:
1.3
g
|
Polyunsaturated Fat:
9.4
g
|
Sodium:
126
mg
|
Fiber:
1.8
g
|
Sugar:
1
g