Eggplant Rings
featured in Veggie Rings 4 Ways
Say hello to these crispy, golden Eggplant Rings that'll have you coming back for seconds! This fun twist on a classic veggie dish is perfect for sharing with friends and family.
Tasty Team
82% would make again
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Inspired by geniuskitchen.com
Total Time
35 minutes
35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Ingredients
for 2 servings
- nonstick cooking spray
- 2 large eggplants
Breading
- 1 cup whole wheat breadcrumbs (115 g), or panko bread crumbs (50 g)
- ½ cup grated parmesan cheese (55 g)
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 eggs, beaten
- 1 cup all-purpose flour (125 g)
- dipping sauce, of your choice, optional
Nutrition Info
- Calories 1031
- Fat 20g
- Carbs 175g
- Fiber 20g
- Sugar 23g
- Protein 40g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
- Cut each eggplant crosswise into ½-inch (1 cm) slices. Use a 1½-2-inch (3-5 cm) round cookie cutter to punch out the center of each slice.
- In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate bowl and whisk. Add the flour to a third bowl.
- Dredge eggplant rings in the following order: flour, eggs, and breading mixture. Make sure to coat all sides.
- Arrange the eggplant rings on the baking sheet.
- Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
- Serve with your favorite dipping sauce.
- Enjoy!
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Inspired by geniuskitchen.com