Greek · Lunch
Crispy Fried Eggplant Slices (Low-Calorie)
Salted eggplant rounds are lightly dredged, oven-crisped rather than deep-fried, and finished with oregano, lemon, and a whisper of feta. Golden and tender inside with a thin crackling crust, this Greek favorite is served with lemon wedges and garlic yogurt for dipping.
$3
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
289Calories
12.1gProtein
12.8gFat
31.5gCarbs
7.5gSugar
6.5gFiber
870mgSodium
24mgChol
3.6gSat Fat
645mgPotassium
165mgCalcium
1.9mgIron
0.2mcgVitamin B12
13mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Slice eggplant into 1/4-inch rounds, lay on paper towels, sprinkle with salt, let sit 15 minutes.
2
Prep
Pat eggplant dry. Set up three dishes: all-purpose flour, whisked egg white, and panko breadcrumbs mixed with oregano and pepper. Coat each round in flour, dip in egg white, press into breadcrumbs. Arrange on parchment-lined sheet and brush both sides with olive oil.
3
Bake
Bake at 425°F for 20–25 minutes, flipping halfway, until deep golden and crispy at edges.
4
Plate
Arrange eggplant rounds on plate, scatter feta over top, serve with garlic yogurt dip made from greek yogurt, minced garlic, and lemon juice, with lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g eggplant
- 1 tsp1 tsp salt
- 4 tbsp30g all-purpose flour
- 4 tbsp30g panko-breadcrumbs
- 22 egg white
- 2 tbsp28g olive oil
- 1 tsp1 tsp oregano-dried
- 1/2 tsp1/2 tsp black pepper
- 2 clove2 clove garlic
- 4 tbsp60g greek-yogurt
- 2 tsp10ml lemon-juice
- 22 lemon wedge
- 1 tbsp14g feta
