Crispy Baked Eggplant (Printable)
Golden breaded eggplant rounds baked until crisp—an easy Mediterranean side or snack in 50 minutes.
# What You’ll Need:
→ Vegetables
01 - 2 medium eggplants
→ Breading
02 - 3/4 cup all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 cup Panko or Italian breadcrumbs
06 - 1/2 cup grated Parmesan cheese
→ Seasonings
07 - 1 teaspoon dried oregano
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ For Baking
11 - Olive oil spray or 2 tablespoons olive oil
# How-To Steps:
01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper and lightly coat with olive oil spray.
02 - Wash the eggplants and cut them into 1/2-inch thick rounds. Sprinkle the slices lightly with salt and let them rest for 15 minutes to draw out excess moisture, then pat dry with paper towels.
03 - Arrange three shallow bowls: fill the first with flour, whisk the eggs and milk together in the second, and combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and black pepper in the third.
04 - Dredge each eggplant slice in flour, shaking off the excess. Dip into the egg mixture, then press firmly into the breadcrumb mixture, coating both sides evenly.
05 - Place the coated slices in a single layer on the prepared baking sheets. Drizzle or spray the tops lightly with olive oil.
06 - Bake for 15 minutes, then carefully flip each slice. Continue baking for another 15 minutes until the coating is golden brown and crispy.
07 - Serve hot as a side dish, appetizer, or alongside warm marinara sauce for dipping.
# Expert Advice:
01 -
- The panko and Parmesan crust gets so crunchy you will forget it ever saw the inside of an oven instead of a fryer.
- It is one of those recipes that converts people who swear they do not like eggplant.
02 -
- Salt the eggplant slices before breading them, because skipping this step leaves you with soggy centers that slide right out of the crust.
- Do not crowd the baking sheets, since the slices need hot air circulating around each one to crisp properly instead of steaming.
03 -
- One hand for the egg wash and one hand for the dry coatings saves you from the dreaded glued fingers situation that makes breading a chore.
- Let the breaded slices rest on a wire rack for five minutes before baking, because this helps the coating adhere and sets the crust so it does not slide off during the flip.