Crispy Baked Eggplant (Print Page)
Parmesan-breaded eggplant slices baked until golden and crunchy, ideal as a Mediterranean side or appetizer.
# What You 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 breadcrumbs (Panko or Italian-style)
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
# Directions:
01 - Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly coat with olive oil spray.
02 - Wash the eggplants thoroughly and slice into 1/2-inch thick rounds. Optionally, 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 for breading: fill the first with all-purpose 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 the flour, shaking off excess. Dip into the egg wash, allowing any surplus to drip off. Press firmly into the breadcrumb mixture, coating both sides evenly.
05 - Place the coated slices in a single layer on the prepared baking sheets. Lightly drizzle or spray the tops with olive oil for even browning.
06 - Bake for 15 minutes, then carefully flip each slice. Continue baking for another 15 minutes until the coating is golden brown and crunchy.
07 - Serve immediately while hot and crispy as a side dish, appetizer, or alongside warm marinara sauce for dipping.
# Expert Tips:
01 -
- The crunch rivals any fried version but your kitchen stays clean and your conscience stays light.
- These slices disappear fast at parties and even picky eaters come back for seconds.
02 -
- Salty eggplant slices that sit too long will release too much liquid so fifteen minutes is the sweet spot before they become soggy and difficult to work with.
- Crowding the baking sheet is the fastest way to steam instead of crisp so always use two trays or bake in batches.
03 -
- Panko breadcrumbs create a lighter crisp than fine breadcrumbs so use them whenever you want maximum crunch without extra oil.
- A wire rack placed on the baking sheet lets hot air circulate underneath the slices and keeps the bottoms as crisp as the tops.