Name: Crispy Baked Eggplant
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 medium eggplants; 1/2 cup all-purpose flour; 2 large eggs; 2 tbsp milk; 1 1/2 cups breadcrumbs (panko or Italian-style); 1/2 cup grated Parmesan cheese; 1 tsp garlic powder; 1 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; Olive oil spray

Why You’ll Love This Recipe

This recipe is all about getting the perfect crisp without deep frying. The eggplant slices are coated in seasoned breadcrumbs and baked until golden, creating a healthier version that doesn’t sacrifice taste. It’s simple, quick, and versatile—great for family dinners, entertaining, or meal prep. Plus, it’s vegetarian-friendly and pairs beautifully with pasta, salads, or dipping sauces.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Eggplant
All-purpose flour
Eggs
Milk
Breadcrumbs (panko or Italian-style)
Grated Parmesan cheese
Garlic powder
Paprika
Salt
Black pepper
Olive oil spray

Directions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplant into ½-inch thick rounds and lightly salt both sides. Let them sit for 15–20 minutes to draw out excess moisture, then pat dry.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs and milk, and one with breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
Dredge each slice in flour, then dip into the egg mixture, and finally coat with the breadcrumb mixture.
Place slices on the prepared baking sheet and lightly spray with olive oil.
Bake for 20–25 minutes, flipping halfway, until golden brown and crispy.
Serve immediately with marinara sauce or as desired.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Use gluten-free breadcrumbs and flour for a gluten-free version.
Add Italian seasoning or dried herbs to the breadcrumb mixture for extra flavor.
Swap Parmesan with Pecorino Romano for a sharper taste.
Make it vegan by using a flax egg and skipping the cheese.
Cut eggplant into sticks instead of rounds for crispy eggplant fries.

Storage/Reheating

Store leftover baked eggplant in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 375°F oven for 8–10 minutes to restore crispiness. Avoid microwaving, as it will make the coating soggy. For longer storage, freeze breaded but unbaked slices on a tray, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cook time.

FAQs

Can I skip salting the eggplant?

Salting helps remove bitterness and moisture, resulting in a better texture. While you can skip it, the eggplant may be softer and slightly bitter.

What type of breadcrumbs work best?

Panko breadcrumbs create a lighter, crunchier coating, while Italian-style breadcrumbs add more flavor. Either works well.

Can I make this recipe without eggs?

Yes, you can substitute with a flax egg or a mixture of plant-based milk and flour for binding.

Should I peel the eggplant before baking?

Peeling is optional. The skin adds texture and nutrients but can be tough in larger eggplants.

Can I air-fry this recipe instead of baking?

Yes, air-fry at 375°F for 12–15 minutes, flipping halfway through, for an extra crispy result.

What dipping sauces go well with crispy eggplant?

Marinara, garlic aioli, ranch, or spicy sriracha mayo are excellent options.

Can I use smaller eggplants instead of large ones?

Yes, smaller eggplants (like Italian or Japanese varieties) work well and often have a milder flavor.

How do I prevent soggy eggplant?

Make sure to salt and pat dry the slices, use a hot oven, and avoid overcrowding the baking sheet.

Can I prepare this ahead of time?

Yes, you can bread the eggplant slices in advance and store them in the fridge for up to 24 hours before baking.

Is crispy baked eggplant healthy?

Yes, since it’s baked instead of fried, it contains less oil and fewer calories while still being flavorful and satisfying.

Conclusion

Crispy baked eggplant is a simple, delicious, and healthier way to enjoy a classic comfort food. With its crunchy coating and tender interior, it’s perfect as a snack, side dish, or base for more elaborate meals. Easy to prepare, versatile, and family-friendly, this recipe is one you’ll want to keep on repeat.