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Crispy Baked Eggplant Recipe

Golden, crunchy, and oven-baked—not fried—this Crispy Baked Eggplant delivers all the satisfying texture of a classic appetizer with a healthier twist. Perfect for snacking, layering in eggplant Parmesan, or serving as a meatless main.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Italian-inspired, Mediterranean
Servings 4 (about 3–5 slices per person)
Calories 70 kcal

Equipment

  • Baking sheet
  • Wire rack (optional, but recommended)
  • Mixing bowls (3)
  • Sharp knife & cutting board
  • Paper towels
  • Oil spray bottle
  • Parchment paper (optional)

Ingredients
  

For the Eggplant:

  • 1 large globe or Italian eggplant
  • 1½ tsp kosher salt (for sweating eggplant)

Breading Station:

  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, beaten (or flax egg for vegan)
  • 1½ cups panko breadcrumbs (or gluten-free panko, crushed pork rinds for low-carb)
  • ⅓ cup grated Parmesan cheese (optional)
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ¼ tsp smoked paprika (optional for heat)
  • Salt and pepper to taste
  • Olive oil spray or avocado oil spray

Instructions
 

Step 1 – Prep the Eggplant

  • Slice eggplant into ¼–½-inch rounds.
  • Lay on a paper towel-lined tray, sprinkle with kosher salt, and let sit for 20–30 minutes.
  • Pat dry thoroughly with paper towels.

Step 2 – Preheat Oven & Set Up Breading

  • Preheat oven to 425°F (220°C).
  • Line a baking sheet with parchment or set up a wire rack for airflow.
  • Set up 3 bowls:
    Bowl 1: flour
    Bowl 2: beaten eggs
    Bowl 3: panko + Parmesan, garlic powder, oregano, paprika, salt & pepper

Step 3 – Bread the Slices

  • Dredge each slice in flour, then egg, then breadcrumb mixture—press firmly for coating to stick.
  • Place coated slices in a single layer on baking rack/sheet.

Step 4 – Bake to Crispy Perfection

  • Lightly spray tops of slices with oil.
  • Bake for 20–25 minutes, flipping halfway.
  • For extra crispiness, broil for 1–2 minutes at the end, watching closely.

Step 5 – Rest & Serve

  • Let slices rest for 5 minutes before serving to allow coating to set.

Notes

  • No wire rack? Use parchment, flip slices halfway, and bake an extra 5 mins.
  • Vegan? Use unsweetened plant milk + flax egg or aquafaba.
  • Low-carb? Use crushed pork rinds or almond flour.
  • Air fryer option: 375°F for 10–12 minutes, flip halfway.
Keyword Crispy baked eggplant, eggplant side dish, healthy eggplant recipe, oven-baked eggplant, vegetarian appetizer