Eggplant Baton
Oven-baked eggplant batons with a golden coating and a soft, tender center.
Servings: 4
Ingredients:
- 2 eggplants, medium
- 2 eggs
- 2 tbsp olive oil
- 1 cup breadcrumbs
- ½ cup parmesan, finely grated
- 1 tsp salt
- 1 tsp paprika
- ½ tsp black pepper
- 1 tbsp dried parsley
Method:
Start CookingPrepare the eggplant
- Cut the eggplants in half lengthwise, then slice each half into thick batons (about 1–1.5 cm / ½ inch).
- Optional: Sprinkle lightly with salt and let sit for 30 minutes. Pat dry with paper towels.
Coat the eggplant
- In one bowl, whisk together the eggs, olive oil, and salt.
- In a second bowl, combine breadcrumbs, parmesan, paprika, black pepper, and parsley.
- Dip each baton into the egg mixture, then coat evenly in the breadcrumb mixture.
Arrange and bake
- Line a baking sheet with parchment paper.
- Place the batons in a single layer, leaving space between them.
- Lightly drizzle or spray with olive oil.
- Bake at 400°F (200°C) for 30–35 minutes, flipping halfway through, until golden and tender inside.
- Serve warm. Bon appétit.
Kitchen Tools:
- Baking sheet lined with parchment
Notes:
From the kitchen
- Cut the batons evenly so they cook at the same rate.
- Slice and salt the eggplant, letting it rest for 30+ minutes, then pat dry. This removes moisture and prevents it from absorbing too much oil.
- Leave space on the tray so they roast instead of steam.
- Roast at high temperatures to allow for caramelization of the natural sugars.
- The skin adds flavor and nutrients (manganese) and holds the structure together.
- Add garlic powder or chili flakes to the breadcrumbs.
- Swap parsley with oregano or thyme.
- Use panko for a lighter, crispier coating.
- Serve warm with marinara sauce, garlic yogurt, or tzatziki.
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Nutrition:
Calories: 313 kcal | Carbohydrates: 34 g | Protein: 14 g | Fat: 14 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 0.01 g | Cholesterol: 92 mg | Sodium: 523 mg | Potassium: 665 mg | Fiber: 8 g | Sugar: 10 g | Vitamin A: 528 IU | Vitamin C: 6 mg | Calcium: 240 mg | Iron: 3 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Baked eggplant
WHY WE LOVE IT
When baked, the dense, spongy texture melts into a tender, creamy, and mild flesh that acts as a flavor sponge, easily absorbing herbs, oils, and sauces.
A LITTLE STORY
Baked eggplant is foundational to many comforting dishes, including eggplant Parmesan, ratatouille, moussaka, and baba ganoush.
DID YOU KNOW?
It is low in calories (roughly 30-35 per cup) and a good source of fiber, manganese, potassium, and heart-healthy antioxidants like anthocyanins, which are found in the purple skin.