Description

Crispy baked eggplant is a healthier alternative to traditional fried eggplant, coated in seasoned breadcrumbs and baked until golden and crunchy. Perfect as a side dish, appetizer, or base for eggplant parmesan.

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

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Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/2-inch thick rounds. Sprinkle lightly with salt on both sides and let sit for 15–20 minutes to draw out moisture. Pat dry with paper towels.
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 eggplant slice in flour, then dip into the egg mixture, and finally coat with the breadcrumb mixture.
Place coated slices on the prepared baking sheet and spray lightly with olive oil.
Bake for 20–25 minutes, flipping halfway, until golden brown and crispy.
Serve immediately with marinara sauce or your preferred dipping sauce.

Notes

For a gluten-free version, use gluten-free flour and breadcrumbs.For a vegan option, use flax eggs and omit the Parmesan.Store leftovers in the fridge for up to 3 days and reheat in the oven for best crispiness.Freeze breaded but unbaked slices for make-ahead convenience.

Nutrition

Serving Size: 1/4 of recipe
Calories: 220
Sugar: 5g
Sodium: 480mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 9g
Cholesterol: 55mg