Go Back

Crispy Baked Eggplant

This crispy baked eggplant recipe is a delightful vegetarian dish that can serve as an appetizer or a main course. Coated with a flavorful breadcrumb mixture and baked until golden, it’s a healthier alternative to fried eggplant while retaining a satisfying crunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer/Main Course
Cuisine Mediterranean
Servings 4 People
Calories 180 kcal

Equipment

  • 1 Baking sheet
  • 1 Parchment paper
  • 3 Shallow bowls
  • 1 Whisk
  • 1 Knife
  • 1 Cutting board

Ingredients
  

  • 2 medium eggplants About 1.5 pounds total.
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs Preferably panko for extra crunch.
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • to taste cooking spray or olive oil For drizzling.

Instructions
 

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
  • Slice the eggplants into ½-inch thick rounds, sprinkle both sides with salt, and let them sit for about 10 minutes to draw out moisture. Rinse the rounds under cold water and pat dry with paper towels.
  • In a shallow bowl, place the flour. In another bowl, whisk the eggs. In a third bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, salt, and black pepper.
  • Dredge each eggplant slice in flour, shaking off excess. Dip into the beaten eggs, and then coat with the breadcrumb mixture, pressing gently to adhere.
  • Arrange the coated eggplant slices in a single layer on the prepared baking sheet. Lightly spray or drizzle olive oil over the top.
  • Bake in the preheated oven for about 25-30 minutes, flipping halfway through for even cooking, until the eggplants are golden brown and crispy.
  • Remove from the oven and let them cool for a few minutes before serving.

Notes

For a spicier kick, you can add a pinch of cayenne pepper to the breadcrumb mixture.
Serve with marinara sauce or a yogurt dip for an extra flavor boost.
Leftover crispy baked eggplants can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain their crispiness.