Description
This Crispy Baked Italian Eggplant recipe delivers perfectly golden, crunchy eggplant slices that are seasoned with classic Italian herbs and Parmesan cheese. Baked to crispy perfection without frying, it’s a healthy and delicious side dish or appetizer that’s easy to prepare and versatile for meals.
Ingredients
Scale
Eggplant Preparation
- 2 medium eggplants, sliced into ½-inch rounds
- 1 tablespoon salt
Breading Mixture
- 1 ½ cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
Egg Wash
- 2 large eggs
- 2 tablespoons milk
Finishing
- Olive oil spray or 2 tablespoons olive oil
Instructions
- Prepare the Eggplant: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange eggplant slices in a single layer on a tray. Sprinkle both sides with salt and let them sit for 20–30 minutes to draw out moisture. Pat dry thoroughly with paper towels.
- Mix the Egg Wash and Breading: In a shallow bowl, whisk together eggs and milk. In another bowl, combine Italian-style breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, and black pepper.
- Coat the Eggplant Slices: Dip each eggplant slice into the egg mixture, then coat evenly with the breadcrumb mixture, pressing gently to help the coating stick.
- Arrange and Oil: Place coated slices on the prepared baking sheet in a single layer. Lightly spray or drizzle the tops with olive oil to promote crispiness and browning.
- Bake to Crisp: Bake in the preheated oven for 20–25 minutes, flipping the slices halfway through, until they are golden brown and crispy on both sides.
- Serve: Serve warm as a side dish, appetizer, or layer them into a classic eggplant Parmesan.
Notes
- Use panko breadcrumbs mixed with Italian seasoning for extra crispiness.
- Gluten-free breadcrumbs can be substituted for a gluten-free option.
- Serve with warm marinara sauce for dipping or as the base of a light eggplant Parmesan.
