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A delicious plate of Crispy Baked Eggplant Recipes

Crispy Baked Eggplant Recipes

Enjoy a healthier and incredibly crispy baked eggplant, coated in a flavorful panko and Parmesan crust. Perfect as an appetizer, a delicious side dish, or even layered into sandwiches and salads.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pound eggplant about 2 medium, choose firm, glossy eggplants
  • 0.5 tsp kosher salt for seasoning eggplant and panko mixture
  • 0.5 tsp black pepper freshly ground for best flavor
  • 0.5 cup all-purpose flour for dredging eggplant slices, ensure even coating
  • 2 large eggs whisked with milk until smooth for the coating
  • 0.5 cup milk whole or 2% works best for a rich egg wash
  • 1.5 cup panko breadcrumbs for extra crispiness, don't substitute regular breadcrumbs
  • 0.5 cup grated Parmesan cheese adds a savory, cheesy flavor to the crust
  • 1 tsp garlic powder enhances the savory profile of the coating
  • 1 tsp paprika sweet or smoked, for color and a hint of warmth
  • 1 tsp Italian seasoning a blend of classic herbs for an authentic taste
  • 2 tbsp olive oil for drizzling or spraying to achieve golden brown crispiness
  • 1 cup marinara sauce for serving, warm it slightly for dipping

Equipment

  • Oven
  • Baking Sheets
  • Wire Racks
  • Shallow Bowls
  • Paper Towels

Method
 

  1. Preheat oven to 425°F. Line 2 rimmed baking sheets with parchment paper and set wire racks on top for maximum crisping.
  2. Trim the ends of the eggplant and slice into 0.5 inch-thick rounds. Lightly season both sides with a pinch of the salt and pepper, then pat dry with paper towels to remove excess moisture.
  3. Set up three shallow bowls: In Bowl 1, place the all-purpose flour. In Bowl 2, whisk the eggs with the milk until smooth. In Bowl 3, combine the panko breadcrumbs, grated Parmesan cheese, remaining salt and pepper, garlic powder, paprika, and Italian seasoning.
  4. Dredge each eggplant slice: first, coat thoroughly in flour, shaking off any excess. Next, dip in the egg mixture, allowing excess to drip off. Finally, press into the panko mixture to fully coat both sides.
  5. Arrange the coated eggplant slices in a single layer on the prepared wire racks. Drizzle or spray the tops lightly with olive oil for better browning and crispness.
  6. Bake for 20 minutes. Carefully flip each slice, drizzle or spray again with olive oil, and bake for 10 minutes more, or until deeply golden and crisp.
  7. Serve hot immediately with warm marinara sauce for dipping, or layer into sandwiches and salads. Enjoy your crispy baked eggplant!

Notes

For an extra layer of flavor, you can add a pinch of red pepper flakes to the panko mixture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or air fryer for best crispness.