You get that satisfying crunch without the grease of frying.
It’s simple in preparation but impressive in texture and flavor.
Versatile—serve it on its own, with a dipping sauce, or layered in casseroles.
You can prep it ahead and bake just before serving for best crispiness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggplant (medium, sliced)
Large eggs (or egg + milk)
Panko breadcrumbs (or fine breadcrumbs)
Grated Parmesan cheese
Italian seasoning (or dried herbs)
Garlic powder
Salt
Black pepper
Olive oil (or cooking spray)
Directions
Prep and drain eggplant Slice the eggplant into rounds (about ¼ inch thick). Lay the slices in a single layer on paper towels or a rack, sprinkle both sides lightly with salt, and let them rest for 10–15 minutes. This helps draw moisture out so they won’t get soggy. Pat them dry with paper towels.
Set up your dredging station In one shallow bowl, whisk together eggs (or egg plus a splash of milk). In another shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper.
Coat the eggplant Dip each eggplant slice into the egg wash, letting excess drip off. Then press into the breadcrumb‑cheese mixture, coating both sides well and gently pressing so the crumbs adhere.
Prepare for baking Preheat the oven to about 200‑220 °C (400‑425 °F). Optionally, preheat a baking sheet in the oven first (this “hot sheet” trick helps the breading begin to crisp quickly when slices are placed on it).
Line a baking sheet with parchment paper or lightly grease it. Arrange the breaded eggplant slices in a single layer, without overlapping. If desired, lightly spray or brush the tops with olive oil (or use cooking spray) to encourage browning.
Bake and flip Bake for about 12–15 minutes, until the underside is golden. Carefully flip the slices over and bake another 8–12 minutes, until both sides are crisp and golden. The total bake time may be about 20–25 minutes.
Finish and serve Remove from the oven and let rest a couple of minutes to allow the crust to firm up. Serve warm, optionally with marinara sauce, garlic aioli, or a sprinkle of fresh herbs.
Servings and timing
Yield: Approximately 4–6 servings (depending on how many slices per serving)
Prep time: ~15 minutes (including draining time)
Bake time: ~20–25 minutes
Total time: ~35–40 minutes
Variations
Use cornflake crumbs (crushed cornflakes) instead of breadcrumbs for extra crunch.
Make it gluten-free by using gluten-free panko or breadcrumbs.
Add spices like smoked paprika, cayenne, or Italian herb blend to the breadcrumb mix.
Use mozzarella or fontina cheese, or mix in a small amount of shredded cheese in the breadcrumbs.
Turn the slices into mini eggplant “steaks” by stacking and topping with tomato sauce and melted cheese (like a simplified eggplant Parmesan).
Storage/Reheating
Storage: Let cooled slices rest uncovered for a few minutes to release steam, then store in an airtight container in the refrigerator. They keep well for 2–3 days.
Reheating: For best crispness, reheat on a baking sheet in a 180‑200 °C (350‑400 °F) oven for 8–10 minutes (or until heated through). Avoid the microwave, as it can make the crust soggy.
Freezing (not recommended): Freezing tends to make the coating lose crispness and the eggplant become mushy when thawed, so it’s best enjoyed fresh or stored cold short term.
FAQs
Why salt the eggplant before baking?
Salting helps draw out excess moisture, which helps the coating stick better and prevents the eggplant from becoming soggy.
Can I skip the Parmesan cheese in the coating?
Yes—but Parmesan adds flavor and helps the breadcrumb mixture brown. If omitting, you may want to increase seasoning or use another flavorful cheese.
Do I have to use eggs?
Eggs act as a binder to help the crumbs stick. For a vegan version, you can try a plant-based binder (e.g. aquafaba or a mixture of non-dairy milk + flour) but the results may differ in texture.
Can I use regular breadcrumbs instead of panko?
Yes, but panko tends to be lighter and crispier. If using fine breadcrumbs, be gentle to avoid them becoming too dense.
Will the slices get soggy over time?
Yes, they lose crispness as they cool or sit. It’s best to serve soon after baking. Reheating in an oven helps restore some crisp.
Can I bake at a lower temperature?
Baking too low can make them soft rather than crisp. A higher temperature helps set the crust quickly. The recommended 200–220 °C (400–425 °F) works well.
What dipping sauces go well with this?
Marinara sauce, garlic aioli, herbed yogurt dip, or a lemon‑olive oil drizzle are all good choices.
Can I make these as “sticks” instead of rounds?
Yes—cut the eggplant into fry-like sticks and coat the same way. Bake slightly longer if thicker.
How can I ensure even crisping?
Don’t overcrowd the baking sheet, flip slices midway, and use enough oil spray or brush on top to encourage browning.
Is this recipe suitable for layering (like eggplant Parmesan)?
Absolutely—these crisp slices work well when layered with sauce and cheese to build a baked dish.
Conclusion
Crispy Baked Eggplant is a delightful and lighter alternative to fried versions, giving you a satisfyingly crisp exterior and tender interior. With a few simple ingredients and minimal fuss, it’s perfect as a side, appetizer, or building block for more complex dishes. Serve fresh, reheat smartly, and enjoy the crunch!
Crispy Baked Eggplant features tender eggplant slices coated in a golden, cheesy breadcrumb crust—baked, not fried—for a healthier and satisfying crunch. It’s great as a side dish, appetizer, or the base for recipes like eggplant Parmesan.
Ingredients
2 medium eggplants, sliced into 1/4-inch rounds
2 large eggs (or 1 egg + 2 tbsp milk)
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt (plus more for salting eggplant)
1/4 tsp black pepper
2 tbsp olive oil (or cooking spray)
Instructions
Slice eggplant into 1/4-inch rounds. Lay on paper towels or a rack, sprinkle lightly with salt on both sides, and let sit for 10–15 minutes. Pat dry with paper towels.
Preheat oven to 425°F (220°C). Optionally preheat a baking sheet in the oven for extra crisping.
In a shallow bowl, whisk eggs (or egg + milk). In another bowl, combine panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
Dip each eggplant slice into the egg wash, then coat with breadcrumb mixture, pressing to adhere.
Line a baking sheet with parchment paper or lightly grease. Place coated slices in a single layer. Spray or brush tops with olive oil.
Bake for 12–15 minutes, flip, then bake another 8–12 minutes until both sides are golden and crisp.
Let rest a couple of minutes before serving. Serve warm with dipping sauces or use in layered dishes.
Notes
Salting the eggplant removes excess moisture for better crisping.Use gluten-free breadcrumbs to make it gluten-free.Panko breadcrumbs create a crispier texture than regular ones.Serve immediately or reheat in oven to retain crispness.Great as a standalone snack or used in eggplant Parmesan.
