Description
Crispy Baked Eggplant features golden, crunchy breadcrumb-coated eggplant rounds with soft, tender centers. It is an easy oven-baked appetizer, side dish, snack, or light vegetarian main.
Ingredients
1 large eggplant, sliced into 1/2-inch rounds
1 cup breadcrumbs or panko for extra crispiness
1/2 cup grated Parmesan cheese, optional
2 eggs, beaten
1/2 cup flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Fresh parsley, for garnish
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking tray with parchment paper.
- Slice the eggplant into even 1/2-inch rounds. Lightly sprinkle the slices with salt and let them rest for about 15 minutes, then pat dry with paper towels to remove excess moisture.
- Prepare three shallow bowls. Place the flour in the first bowl and the beaten eggs in the second. In the third bowl, combine the breadcrumbs, Parmesan, garlic powder, paprika, salt, and black pepper.
- Coat each eggplant round in flour, shaking off the excess. Dip it into the beaten eggs, then press it into the breadcrumb mixture until evenly coated on both sides.
- Arrange the breaded eggplant slices in a single layer on the prepared baking tray, leaving space between the pieces.
- Lightly drizzle the slices with olive oil to encourage a golden, crispy coating.
- Bake for 20–25 minutes, flipping the slices halfway through, until golden brown and crisp on the outside and tender inside.
- Garnish with fresh parsley and serve warm.
Notes
Use panko breadcrumbs for an extra-crispy coating.
Add dried oregano, basil, or Italian seasoning for an Italian-inspired variation.
Add red pepper flakes or cayenne for heat, or substitute smoked paprika for a smoky flavor.
Parmesan can be omitted; add a little extra garlic powder or herbs for additional flavor.
For a gluten-free version, use gluten-free flour and certified gluten-free breadcrumbs or panko.
Serve with marinara, garlic yogurt sauce, pasta, salad, roasted vegetables, or grains.
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days, placing parchment paper between layers if needed.
Reheat in a 375°F (190°C) oven for 8–12 minutes or use an air fryer for a few minutes to restore crispness. Avoid microwaving when a crispy coating is desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 430 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 95 mg
