Crunchy Eggplant
Submitted by dende264
Oven-baked eggplant slices coated in seasoned egg whites and crushed corn flakes. Crispy without frying, no oil needed, and just as good cold as hot.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minAll the crunch of fried eggplant with none of the grease. This is the lighter way to get your eggplant fix.
Sliced eggplant dips into egg whites seasoned with lemon pepper, oregano, and red pepper flakes, then rolls in crushed corn flakes for a coating that bakes up shatteringly crisp.
No oil in the pan. No deep fryer. Just a hot oven and a spritz of cooking spray.
Eat them hot off the sheet pan or let them cool. They stay crunchy either way, which makes them a surprisingly satisfying snack straight from the fridge.
Chef Tips
- Slice the eggplant about ¼ inch thick for the best crunch-to-creamy ratio
- Crush the corn flakes in a zip-top bag to keep things tidy. You want fine crumbs, not chunks
- No need to peel the eggplant. The skin helps the slices hold together during baking
- These make a great light side dish alongside marinara for dipping
Ingredients
Directions
Slice the eggplant, peel or not as pleases you.
Dip slices in eggwhite with lemon pepper, oregano, red pepper to taste.
Coat with crushed corn flakes and place on baking sheet sprayed with pam.
Bake in hot oven for about 20 minutes.
Hot these are yummy. cold they make a crispy satisfying toothsome treat.
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