Crispy Baked Eggplant (Printable Version)
Golden, crispy eggplant slices coated in herbed panko and Parmesan, baked for a lighter crunchy side.
# What You'll Need:
→ Vegetables
01 - 2 medium eggplants, sliced into 1/2-inch rounds
→ Breading Station
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 1/2 cups panko breadcrumbs
→ Seasonings & Cheeses
06 - 1/2 cup grated Parmesan cheese
07 - 2 teaspoons dried Italian herbs (oregano, basil, thyme)
08 - 1/2 teaspoon garlic powder
09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
→ For Baking
11 - Olive oil spray or 2 tablespoons olive oil
# How To Make:
01 - Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly spray or brush with olive oil.
02 - Arrange the eggplant slices on a clean towel and sprinkle both sides lightly with salt. Let sit for 15 minutes to draw out excess moisture, then pat dry thoroughly.
03 - Set up three shallow bowls: place the flour in the first bowl. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the panko breadcrumbs, grated Parmesan, dried Italian herbs, garlic powder, salt, and black pepper.
04 - Dredge each eggplant slice first in the flour, shaking off any excess. Dip into the egg wash, then coat thoroughly with the seasoned breadcrumb mixture. Press gently to help the coating adhere evenly.
05 - Arrange the coated eggplant slices in a single layer on the prepared baking sheet. Spray or drizzle lightly with olive oil.
06 - Bake for 15 minutes, then carefully flip each slice. Continue baking for another 12 to 15 minutes, or until the coating is crispy, golden brown, and the eggplant is tender throughout.
07 - Serve hot alongside marinara sauce, a cool yogurt dip, or enjoy as a crunchy side dish.
# Expert Tips:
01 -
- You get all the crunch of fried eggplant without standing over a pan of splattering oil.
- The Parmesan and herb crust is so flavorful that even people who think they hate eggplant come back for seconds.
02 -
- Skip the salting step once and you will end up with soggy slices that never crisp properly, no matter how long you bake them.
- Pressing the breadcrumb mixture firmly onto each slice rather than just dusting it on is the difference between a coating that stays on and one that falls off in sheets.
03 -
- If your eggplant has large seeds and tastes bitter, slice it, salt it, and let it drain under a heavy weight for a full 30 minutes before proceeding.
- For a vegan version, swap the eggs for unsweetened plant milk mixed with two tablespoons of cornstarch, and replace the Parmesan with nutritional yeast for that same savory kick.