Description
This crispy baked eggplant recipe delivers golden, crunchy slices straight from the oven without deep frying. It’s a healthier, easy eggplant dish perfect as an appetizer, side, or snack, with big Italian-inspired flavor and satisfying crunch.
Ingredients
Scale
- 2 pounds eggplant, sliced into 1/2-inch rounds
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 cup marinara sauce (optional, for serving)
Instructions
- Preheat oven to 425°F and line baking sheets with parchment and wire racks.
- Slice eggplant, season lightly with salt and pepper, and pat dry.
- Prepare three bowls: flour, whisked eggs with milk, and breadcrumbs mixed with Parmesan and seasonings.
- Dredge eggplant slices in flour, dip in egg mixture, then coat with breadcrumb mixture.
- Arrange slices on racks and lightly drizzle or spray with olive oil.
- Bake for 20 minutes, flip slices, then bake another 10 minutes until golden and crisp.
- Serve hot with marinara sauce if desired.
Notes
Using wire racks allows air to circulate around the eggplant, helping achieve maximum crispiness without frying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 55mg
Keywords: crispy baked eggplant recipe, baked eggplant, oven baked eggplant