Crispy Baked Eggplant
Crispy Baked Eggplant is a wholesome, oven-baked twist on a classic comfort food. Featuring tender eggplant slices coated in a golden, seasoned breadcrumb crust, this dish is baked to perfection — delivering all the crunch of frying without the excess oil. It's light, flavorful, and incredibly versatile. Serve it as an appetizer, side dish, or the star of your vegetarian meal. Whether you’re making it for a weeknight dinner or a festive gathering, this crispy baked eggplant offers irresistible taste with a healthier approach.
Equipment
- Baking sheet
- Parchment paper
- 3 shallow bowls
- Knife and cutting board
- Oil spray or brush
Ingredients
- 1–2 medium eggplants (sliced into ¼-inch rounds)
- ½ cup all-purpose flour
- 2 eggs, beaten (or ½ cup buttermilk or plant-based substitute)
- 1½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt & pepper to taste
- Olive oil spray
Instructions
- Preheat oven to 425°F (220°C).
- Slice eggplant into rounds; optionally salt and let sit for 30 min. Pat dry.
- Set up breading station: flour → eggs → breadcrumbs + cheese + seasoning.
- Dredge eggplant in flour, dip in eggs, then coat in breadcrumbs.
- Place on prepared baking sheet. Spray lightly with oil.
- Bake for 20–25 min, flipping halfway, until golden and crisp.
- Serve immediately with sauce or as part of a main dish.
Notes
- Salting the Eggplant (Optional but Helpful): Salting the slices and letting them sit for 20–30 minutes helps draw out moisture and bitterness, resulting in a creamier interior and crispier coating.
- Use Panko for Extra Crunch: Regular breadcrumbs work, but panko gives the best texture for a truly crispy finish.
- Don’t Skip the Oil Spray: A light coating of oil on top before baking helps the eggplant turn golden and crisp—especially important when skipping deep-frying.
- Flip Halfway: Flipping each slice halfway through baking ensures even browning on both sides.
- For Extra Crispiness: Use a wire rack on top of your baking sheet to allow airflow underneath the slices.
- Reheating Tips: Reheat leftovers in the oven or air fryer to bring back the crisp texture—avoid microwaving, which softens the coating.
- Make It Vegan: Skip the Parmesan and use a plant-based milk and egg substitute like flaxseed egg or aquafaba.