Crispy Baked Eggplant (Print Version)
Golden breaded eggplant slices baked until crunchy, seasoned with Parmesan and oregano.
# What You'll Need:
→ Vegetables
01 - 2 medium eggplants
→ Breading
02 - 3/4 cup all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 cup Panko or Italian breadcrumbs
06 - 1/2 cup grated Parmesan cheese
→ Seasonings
07 - 1 teaspoon dried oregano
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ For Baking
11 - Olive oil spray or 2 tablespoons olive oil
# How to Make It:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper and lightly coat with olive oil spray.
02 - Wash eggplants and cut into 1/2-inch thick rounds. Sprinkle slices lightly with salt and let rest for 15 minutes to draw out excess moisture, then pat thoroughly dry with paper towels.
03 - Arrange three shallow bowls: place flour in the first, whisk eggs with milk in the second, and combine breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and black pepper in the third.
04 - Dredge each eggplant slice in flour, shaking off excess. Dip into the egg mixture, then press firmly into the seasoned breadcrumb mixture, coating both sides evenly.
05 - Place coated slices in a single layer on prepared baking sheets. Drizzle or spray the tops lightly with olive oil.
06 - Bake for 15 minutes, then carefully flip each slice. Continue baking for another 15 minutes until both sides are golden brown and crunchy.
07 - Serve immediately while hot and crispy, paired with warm marinara sauce for dipping if desired.
# Expert Advice:
01 -
- You get all the satisfying crunch of fried eggplant without standing over a pan of hot oil and second guessing your life choices.
- The Parmesan breadcrumb crust is so good you will catch yourself eating slices straight off the baking sheet before they ever reach a plate.
02 -
- Skip the salting step once and you will end up with soggy slices that steam instead of crisp, and that is a mistake you only make once.
- Crowding the baking sheet is the fastest way to ruin the crunch because the slices need hot air circulating around each one to properly brown.
03 -
- One hand for the dry bowl and one hand for the wet bowl saves you from the dreaded club hand situation where your fingers get breaded along with the eggplant.
- Panko breadcrumbs combined with Parmesan creates a crust that stays crunchier longer than any regular breadcrumb ever will.