Description

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)

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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.

Nutrition

Serving Size: 1/6 of recipe
Calories: 180
Sugar: 3g
Sodium: 340mg
Fat: 9g
Saturated Fat: 2.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 7g
Cholesterol: 40mg