Description

Crispy Baked Eggplant offers a deliciously crunchy texture with a perfectly golden coating. Sliced eggplants are seasoned, breaded with a Parmesan and herb-infused mixture, then baked to crispy perfection. This healthier alternative to frying delivers savory, flavorful bites ideal as a side or appetizer for 4-6 servings.

Ingredients

2 medium eggplants (About 1.5 pounds total)
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (Preferably panko for extra crunch)
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
cooking spray or olive oil (For drizzling, to taste)

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Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplants into ½-inch thick rounds, sprinkle both sides with salt, and let sit for 10 minutes to draw out moisture. Rinse and pat dry.
Place flour in a shallow bowl. Whisk eggs in another bowl. In a third bowl, mix breadcrumbs, Parmesan, garlic powder, onion powder, oregano, salt, and black pepper.
Dredge each eggplant slice in flour, shake off excess, dip into eggs, then coat with breadcrumb mixture pressing gently.
Arrange slices in a single layer on the baking sheet. Lightly spray or drizzle with olive oil.
Bake for 25-30 minutes, flipping halfway, until golden brown and crispy.
Remove from oven and let cool for a few minutes before serving.

Notes

Eggplant slices can be substituted with zucchini for a different flavor. Use gluten-free flour and breadcrumbs to make this recipe gluten-free. Make-ahead by prepping slices and coating them in advance, keep refrigerated and bake fresh. Store leftovers in airtight container up to 3 days, reheat in oven for best crispiness. If eggplants release too much moisture, ensure thorough patting dry to avoid sogginess.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baking
Cuisine: Mediterranean