Crispy Baked Eggplant (Printer-friendly)
Breaded eggplant rounds baked until golden and crisp, with Parmesan, oregano and garlic.
# What You 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 all-purpose flour, whisk the eggs with milk in the second, and combine the breadcrumbs, Parmesan cheese, dried oregano, garlic powder, salt, and black pepper in the third.
04 - Dredge each eggplant slice in the flour, shaking off any excess. Dip into the egg mixture to coat completely, then press firmly into the breadcrumb mixture, ensuring an even, thorough coating on all sides.
05 - Place the breaded slices in a single layer on the prepared baking sheets. Drizzle or spray the tops lightly with olive oil to promote browning and crispness.
06 - Bake for 15 minutes, then carefully flip each slice using a spatula. Continue baking for another 15 minutes until both sides are golden brown and crunchy.
07 - Remove from the oven and serve immediately while hot and crispy. Pair with warm marinara sauce for dipping, or enjoy as a side dish, appetizer, or sandwich component.
# Expert Tips:
01 -
- You get all the crunch of fried eggplant without standing over a splattering pan.
- The Parmesan in the breading creates a crust that people genuinely cannot stop eating.
- It is one of those rare dishes that works as a snack, a side, or even piled into a sandwich the next day.
02 -
- Skip the salting step once and you will end up with soggy slices that never crisp properly no matter how long they bake.
- Crowding the baking sheet is the fastest way to steam your eggplant instead of roasting it, so use two pans if needed.
03 -
- Press the breadcrumbs firmly onto each slice rather than just dipping, because a loose coating falls off during the flip.
- Use one hand for the dry bowl and one for the wet to avoid breading your own fingers into a crusty mess.