Description

Crispy Baked Eggplant is a healthier alternative to fried eggplant, with a golden, crunchy breadcrumb coating and tender inside. Perfect as an appetizer, side dish, or light meal centerpiece.

Ingredients

1 large eggplant

1 tsp salt

½ cup all-purpose flour

2 eggs

1 tbsp milk

1½ cups panko breadcrumbs

¼ cup grated parmesan

1 tsp garlic powder

1 tsp Italian seasoning

Olive oil spray

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Instructions

Slice the eggplant into ½-inch rounds.
Sprinkle salt on both sides and let sit for 30–60 minutes.
Blot the slices dry with paper towels to remove excess moisture.
Preheat oven and baking sheet to 425°F (218°C).
Prepare a breading station with three bowls: one with flour, one with whisked eggs and milk, and one with a mixture of panko, parmesan, garlic powder, and Italian seasoning.
Coat each slice in flour, dip in egg wash, and press firmly into the breadcrumb mixture.
Arrange slices in a single layer on the hot, lightly oiled baking sheet.
Bake for 15–18 minutes, flip, then bake for another 10–12 minutes until golden brown and crispy.
For extra crunch, broil for 1–2 minutes at the end.
Serve hot with marinara or garlic yogurt sauce.

Notes

Use gluten-free breadcrumbs for a gluten-free version.

Swap parmesan with pecorino or nutritional yeast for a different flavor.

Add smoked paprika or cayenne for a spicy kick.

Make eggplant fries instead of rounds for a fun twist.

Try air-frying instead of baking for equally crispy results.

Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer for best crispiness.

Nutrition

Serving Size: 1/4 of recipe
Calories: 210
Sugar: 4g
Sodium: 460mg
Fat: 8g
Saturated Fat: 2.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 9g
Cholesterol: 55mg