Crispy Baked Eggplant (Printable Version)
Parmesan‑crusted eggplant slices breaded with panko and baked until golden for a crisp, lighter Mediterranean side.
# What You'll 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 Panko or Italian breadcrumbs
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
# How to Make It:
01 - Preheat the oven to 425°F. 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: fill the first with flour, whisk the eggs and milk together in the second, and combine the breadcrumbs, Parmesan cheese, dried oregano, garlic powder, salt, and black pepper in the third.
04 - Working one at a time, dredge each eggplant slice in the flour, shaking off any excess. Dip into the egg wash, then press firmly into the breadcrumb mixture, coating both sides evenly.
05 - Place the breaded slices in a single layer on the prepared baking sheets. Drizzle or spray the tops lightly with olive oil.
06 - Bake for 15 minutes, then carefully flip each slice. Continue baking for an additional 15 minutes until both sides are golden brown and crunchy.
07 - Serve immediately while hot, accompanied by marinara sauce for dipping, or as a side dish or appetizer.
# Expert Tips:
01 -
- You get all the crunch and satisfaction of fried eggplant without standing over a pan of splattering oil.
- The Parmesan breadcrumb crust is so flavorful that even people who swear they dislike eggplant come back for seconds.
02 -
- Skip the salting step and your eggplant will release water during baking, turning the bottom crust soggy and sad.
- Do not overcrowd the baking sheets because the slices need hot air circulating around them to crisp properly.
03 -
- One hand for the dry bowl and one hand for the wet bowl saves you from clumpy fingers and wasted breading.
- Letting the breaded slices rest for five minutes on the sheet before baking helps the coating adhere firmly so nothing falls off.