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Quick Crispy Baked Eggplant Recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 –6 servings
Course: Appetizer
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 425°F and line baking sheets with parchment and wire racks.
  2. Slice eggplant, season lightly with salt and pepper, and pat dry.
  3. Prepare three bowls: flour, whisked eggs with milk, and breadcrumbs mixed with Parmesan and seasonings.
  4. Dredge eggplant slices in flour, dip in egg mixture, then coat with breadcrumb mixture.
  5. Arrange slices on racks and lightly drizzle or spray with olive oil.
  6. Bake for 20 minutes, flip slices, then bake another 10 minutes until golden and crisp.
  7. Serve hot with marinara sauce if desired.

Notes

Using wire racks allows air to circulate around the eggplant, helping achieve maximum crispiness without frying.