Baked Eggplants with Parmesan.

For vegetarians, eggplant is one of the sources of protein, that is not easy to get with vegetarian diet, when you get tired of beans and tofu. It’s easy to obtain eggplant  and it’s inexpensive.


Eggplant- 1 large, cut in to 1.5 cm discs.

Egg- 1 beaten with a little water.

Breadcrumbs- 1/2 cup.

Parmesan- 100 g, grated.

Dry herbs of your choice.


When cooking eggplant, i normally sprinkle it with salt and leave it for a half an hour, to get rid of the bitter taste. Then i rinse it  and let it drain.

Prepare two bowls, one with egg mixture and another one with breadcrumbs.

Line a baking tray with parchment paper .

Dip each disc first in an egg then in breadcrumbs.

Lay down on a parchment paper sprinkle with herbs and Parmesan.

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Bake in a pre-heated oven at 200C for 20 minuets or depending if you like Parmesan on a crustier or softer side.




9 thoughts on “Baked Eggplants with Parmesan.

    1. Yes, of course, it’s not much, 1g per 100 g, but it adds up. Especially, when you are looking for a vegetarian source of protein. And , you can eat it as a meal, that will give you a nice addition to your daily intake.)))


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