Crispy Baked Eggplant (Print version)
Breaded, seasoned eggplant rounds baked until golden and crunchy; perfect as a side, snack, or with marinara.
# Ingredient List:
→ 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)
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 and cut them 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, oregano, garlic powder, salt, and black pepper in the third.
04 - Dredge each eggplant slice in flour, shaking off excess. Dip into the egg mixture, 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 another 15 minutes until the coating is golden brown and crispy.
07 - Serve immediately while hot and crispy, accompanied by marinara sauce for dipping if desired. Excellent as a side dish, appetizer, or sandwich component.
# Expert Advice:
01 -
- You get all the crunch and satisfaction of fried eggplant without standing over a pan of hot oil.
- The Parmesan laced breadcrumb coating turns golden and shattery in the oven, and honestly it rivals any restaurant version I have tried.
02 -
- Salt the eggplant slices and let them rest before breading, or you risk soggy centers that no amount of crunch can save.
- Do not crowd the baking sheet because the slices need hot air circulating around them to crisp properly instead of steaming.
03 -
- Press the breadcrumbs onto each slice with your palms rather than just tossing them, and the coating will stay firmly attached through baking.
- A light hand with the olive oil spray on top is all you need, since too much oil actually softens the crust instead of crisping it.