Crispy Baked Eggplant (Printable)
Golden, breaded eggplant slices baked to crisp perfection with Parmesan and herbs, a flavorful 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 breadcrumbs (Panko or Italian-style)
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
# Steps:
01 - Preheat the oven to 425°F (220°C). 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 for breading: place the flour in the first bowl, whisk the eggs with milk in the second, and combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and black pepper in the third.
04 - Dredge each eggplant slice in the flour, shaking off excess. Dip into the egg mixture, then press firmly into the seasoned breadcrumb mixture, coating both sides evenly.
05 - Place the breaded slices in a single layer on the prepared baking sheets. Lightly drizzle or spray the tops with olive oil.
06 - Bake for 15 minutes, then carefully flip each slice and continue baking for another 15 minutes until both sides are golden brown and crispy.
07 - Serve immediately while hot, paired with marinara sauce for dipping, or as a side dish, appetizer, or sandwich component.
# Expert Tips:
01 -
- That shattering crunch you get from the panko and Parmesan crust is genuinely surprising for something baked, not fried.
- Once you nail the breading technique, you will start looking for excuses to make these on a random Tuesday night.
02 -
- Skip the salting step once and you will end up with soggy slices that slide right out of their breading shells.
- Do not crowd the baking sheets because these slices need hot air circulating around every edge to crisp properly.
03 -
- One hand for the egg wash and one hand for the dry coatings saves you from the dreaded clubbed fingers of glued on breading.
- Let the breaded slices rest on a wire rack for five minutes before baking so the coating adheres firmly to the eggplant.