Crispy Baked Eggplant (Printable Version)

Breaded eggplant rounds baked until golden and crisp, seasoned with Parmesan and oregano for a Mediterranean side.

# What You Need:

→ Vegetables

01 - 2 medium eggplants
02 - 2 tablespoons olive oil (or olive oil spray)

→ Breading

03 - 3/4 cup all-purpose flour
04 - 2 large eggs
05 - 1 tablespoon milk
06 - 1 cup breadcrumbs (Panko or Italian-style)
07 - 1/2 cup grated Parmesan cheese

→ Seasonings

08 - 1 teaspoon dried oregano
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper and lightly coat with olive oil spray or brush with olive oil.
02 - Wash the eggplants thoroughly and slice into 1/2-inch thick rounds. Arrange slices in a single layer, sprinkle lightly with salt, and let rest for 15 minutes to draw out excess moisture. Pat each slice dry with a clean kitchen towel.
03 - Arrange three shallow bowls for breading: fill the first with the all-purpose flour, whisk the eggs and milk together in the second, and combine the breadcrumbs, Parmesan cheese, dried oregano, garlic powder, salt, and black pepper in the third.
04 - Working one slice at a time, dredge each eggplant round through the flour, shaking off excess. Dip into the egg wash to coat evenly, then press firmly into the seasoned breadcrumb mixture, coating both sides thoroughly.
05 - Place the breaded eggplant slices in a single layer on the prepared baking sheets, leaving space between each piece. Drizzle the tops lightly with olive oil or mist with olive oil spray.
06 - Bake on the center rack for 15 minutes, then carefully flip each slice and continue baking for an additional 15 minutes, until both sides are golden brown and the coating is crisp.
07 - Remove from the oven and serve immediately while hot and crispy. Pair with warm marinara sauce for dipping, or serve alongside your main course.

# Expert Tips:

01 -
  • The panko crust gets so shatteringly crisp that even skeptical eaters will ask for the recipe.
  • Baking means your kitchen stays cool and you avoid the messy splatter of frying.
  • They come together with pantry staples and freeze beautifully for a quick snack later.
02 -
  • Skip the salting step once and you will understand why it exists when your slices turn soggy halfway through baking.
  • Do not crowd the pan because steam trapped between slices is the enemy of crunch.
  • Gluten free flour and breadcrumbs swap in seamlessly if you need them, so no one misses out.
03 -
  • One hand for the egg and one hand for the crumbs keeps you from breading your own fingers into a sticky mess.
  • Let the breaded slices rest five minutes on the sheet before baking so the coating sets and stops flaking off.

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