Crispy Baked Eggplant (Printable)

Golden, crunchy eggplant slices breaded with Parmesan and baked for a lighter Mediterranean side or snack.

# 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. For best results, lightly salt the slices 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 all-purpose flour, whisk the eggs and milk together in the second, and combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and black pepper in the third.
04 - Working one at a time, dredge each eggplant slice through 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. Drizzle or spray the tops lightly with olive oil.
06 - Bake for 15 minutes, then carefully flip each slice. Continue baking for another 15 minutes until both sides are golden brown and crispy.
07 - Serve immediately while hot and crispy, paired with warm marinara sauce for dipping if desired.

# Expert Advice:

01 -
  • You get all the crunch of fried eggplant without dealing with hot oil splattering everywhere.
  • The Parmesan in the breading creates a savory crust that even picky eaters cannot resist.
02 -
  • If you skip the salting step your eggplant will release water during baking and the bottom crust will turn soggy and sad.
  • Do not overcrowd the baking sheets because the slices need hot air circulating around them to crisp properly.
03 -
  • Use one hand for the egg bowl and the other for the dry bowls to avoid breading your own fingers into club hands.
  • Let the coated slices rest on a wire rack for five minutes before baking so the breading adheres firmly and does not slide off.

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