Crispy Baked Eggplant (Printable)
Golden breaded eggplant slices baked until crunchy, seasoned with Parmesan and oregano.
# What You'll Need:
→ Vegetables
01 - 2 medium eggplants
→ Breading
02 - 3/4 cup all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 cup Panko or Italian breadcrumbs
06 - 1/2 cup grated Parmesan cheese
→ Seasonings
07 - 1 teaspoon dried oregano
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ For Baking
11 - Olive oil spray or 2 tablespoons olive oil
# Directions:
01 - Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly coat with olive oil spray.
02 - Wash the eggplants thoroughly and slice into 1/2-inch thick rounds. Optionally, sprinkle the slices lightly with salt and let them rest for 15 minutes to draw out excess moisture, then pat dry with paper towels.
03 - Arrange three shallow bowls for breading: fill the first with flour, whisk the eggs and milk together in the second, and combine the breadcrumbs, grated Parmesan, dried oregano, garlic powder, salt, and black pepper in the third.
04 - Dredge each eggplant slice through the flour, shaking off any excess. Dip into the egg mixture to coat completely, then press firmly into the seasoned breadcrumb mixture, ensuring an even, thorough coating on both sides.
05 - Place the breaded slices in a single layer on the prepared baking sheets. Drizzle or spray the tops lightly with olive oil to promote browning and crispness.
06 - Bake for 15 minutes, then carefully flip each slice and continue baking for an additional 15 minutes until both sides are golden brown and crunchy.
07 - Remove from the oven and serve immediately while hot. Pair with warm marinara sauce for dipping, or serve as a side dish or appetizer.
# Expert Tips:
01 -
- You get all the crunch of fried eggplant without the mess and splatter of oil on your stovetop.
- The Parmesan in the breading adds a savory depth that makes these disappear faster than you expect.
02 -
- Skip the salting step once and you will end up with soggy slices that never crisp properly no matter how long you bake them.
- Crowding the pan is the fastest way to steam your eggplant instead of roasting it, so use two sheets if needed.
03 -
- One hand for dry ingredients and one hand for wet keeps the breading process from turning into a sticky mess.
- Letting the coated slices rest for five minutes on the counter before baking helps the breading adhere firmly to the eggplant.