Crispy Baked Eggplant (Printable)
Golden, breaded eggplant rounds seasoned with Parmesan and oregano, baked until crisp and ready in 50 minutes.
# 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 breadcrumbs (Panko or Italian)
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. 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: fill the first with all-purpose flour, the second with eggs whisked together with milk, and the third with a mixture of breadcrumbs, grated Parmesan, dried oregano, garlic powder, salt, and black pepper.
04 - Dredge each eggplant slice in 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. Lightly drizzle or spray the tops with olive oil to promote even browning.
06 - Bake for 15 minutes, then carefully flip each slice and continue baking for another 15 minutes until the coating is golden brown and crisp.
07 - Serve immediately while hot and crispy, paired with warm marinara sauce for dipping, or alongside your favorite main course.
# Expert Suggestions:
01 -
- You get all the satisfying crunch of fried eggplant without dealing with splattering oil or feeling weighed down afterward.
- The Parmesan breadcrumb coating turns golden and shatteringly crisp in the oven, and nobody will believe it was not fried.
02 -
- Salt the eggplant slices and let them rest before breading because skipping this step is the fastest path to a soggy center.
- Crowding the baking sheet will cause the slices to steam instead of crisp, so use two sheets or work in batches.
03 -
- One hand for the egg wash and one hand for the dry coating prevents the dreaded clubhand situation where your fingers become breaded themselves.
- Press the breadcrumbs onto each slice firmly rather than just dusting them, because a loose coating falls off before it ever gets crispy.