Description
This Crispy Baked Eggplant recipe delivers perfectly golden and crunchy slices without frying. Coated in a seasoned breadcrumb mixture and oven-baked to perfection, it’s a healthy and delicious side or appetizer.
Ingredients
- 1 large eggplant, sliced into 1/4-inch rounds
- 1 tablespoon salt (for sweating eggplant)
- 2 large eggs
- 1 tablespoon water
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Cooking spray or olive oil spray
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice eggplant into 1/4-inch thick rounds. Lay them out on a baking sheet and sprinkle with salt. Let sit for 30 minutes to sweat out bitterness, then pat dry with paper towels.
- In a shallow bowl, whisk eggs with 1 tablespoon water.
- In another bowl, combine breadcrumbs, Parmesan, garlic powder, onion powder, oregano, and black pepper.
- Dip each eggplant slice into the egg mixture, then dredge in the breadcrumb mixture, pressing to coat well.
- Place coated slices on the prepared baking sheet. Spray the tops lightly with cooking spray or olive oil spray.
- Bake for 20 minutes, flip each slice, spray again, and bake for another 15–20 minutes or until golden and crispy.
- Remove from oven and serve warm, optionally with marinara or dipping sauce.
Notes
- Salting the eggplant helps reduce bitterness and moisture.
- You can substitute gluten-free breadcrumbs for a gluten-free version.
- Serve with marinara sauce or over pasta for a complete meal.
- Leftovers can be reheated in the oven or air fryer for best crispiness.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 55mg
