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 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
# Directions:
01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper and lightly coat with olive oil spray or brush with olive oil.
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 bowl, and combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and black pepper in the third bowl.
04 - Dredge each eggplant slice in the flour, shaking off excess. Dip into the egg mixture to coat completely, then press firmly into the breadcrumb mixture, ensuring an even coating on both sides.
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 as a side dish, appetizer, or alongside warm marinara sauce for dipping.
# Expert Tips:
01 -
- Baking instead of frying means you get all the crunch without the greasy mess or the guilt of deep frying.
- The Parmesan cheese mixed into the breadcrumbs creates a savory crust that makes people genuinely shocked these are not fried.
02 -
- Skip the salting step once and you will end up with soggy, sad slices that never crisp no matter how long you bake them.
- Do not crowd the baking sheets because overlapping slices steam instead of roast, robbing you of that essential crunch.
03 -
- Use one hand for the flour and egg bowls and the other for the breadcrumb bowl to avoid creating batter coated fingers that make a mess of everything.
- Press the breadcrumbs firmly onto each slice rather than just dipping, because a loose coating falls off and a pressed one bakes into a cohesive, shatteringly crisp shell.