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crispy baked smashed eggplant.

Crispy Baked Smashed Eggplant Parmesan

This Crispy Baked Smashed Eggplant Parmesan is a delicious veggie side.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 45 minutes
Course Appetizer
Cuisine American
Calories 627 kcal

Ingredients
  

  • 4 small eggplants - cut into ½ inch thick rounds
  • 2-4 tablespoons parmesan cheese
  • 1 tablespoon oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder

Instructions
 

  • Preheat oven to 425 degrees.
  • Add eggplants to a pot of salted boiling water and boil for 5-6 minutes, you want the eggplants to be mashable.
  • Pat egg plants dry with a paper towel and add to a sheet pan lined with parchment paper.
  • Smash eggplants with the bottom of a jar or glass. Pat off any moisture that is released.
  • Coat eggplants in oil, salt, pepper and garlic powder. Top each eggplant with a coating of parmesan.
  • Bake eggplant rounds for 30-40 minutes, until crisp. Let cool and serve alone or with marinara sauce for dipping.

Nutrition

Serving: 3gCalories: 627kcalCarbohydrates: 109gProtein: 22gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 7mgSodium: 2523mgPotassium: 4229mgFiber: 55gSugar: 65gVitamin A: 502IUVitamin C: 40mgCalcium: 288mgIron: 4mg
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