Crispy Baked Eggplant (Printable version)
Golden breaded eggplant slices baked until crisp, seasoned with Parmesan and oregano—an easy Mediterranean side.
# What you 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:
01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper and lightly coat with olive oil spray.
02 - Wash the eggplants thoroughly and slice into 1/2-inch thick rounds. Optionally, sprinkle the slices lightly with salt and let them rest for 15 minutes to draw out excess moisture, then pat dry with paper towels.
03 - Arrange three shallow bowls: fill the first with all-purpose flour, whisk together the eggs and milk in the second, and combine the breadcrumbs, grated Parmesan, dried oregano, garlic powder, salt, and black pepper in the third.
04 - Dredge each eggplant slice in the flour, shaking off any excess. Dip into the egg mixture to coat evenly, then press firmly into the seasoned breadcrumb mixture, ensuring full coverage on both sides.
05 - Place the breaded slices in a single layer on the prepared baking sheets. Lightly drizzle or spray the tops with olive oil to promote even browning.
06 - Bake for 15 minutes, then carefully flip each slice and continue baking for an additional 15 minutes until golden brown and crunchy on both sides.
07 - Remove from the oven and serve immediately as a side dish, appetizer, or alongside warm marinara sauce for dipping.
# Expert Advice:
01 -
- You get all the crunch of fried eggplant without dealing with hot oil splattering everywhere.
- The Parmesan and breadcrumb coating turns even a mediocre eggplant into something people will fight over.
- They reheat beautifully the next day, if you manage to have any left over.
02 -
- Skip the salting step once and you will end up with soggy slices that never crisp, no matter how long you bake them.
- Crowding the pan is the fastest way to steam instead of roast, so use two sheets if needed.
- The flip halfway through is not optional because the bottom gets soggy without air circulation on both sides.
03 -
- One hand for the flour and egg, one hand for the breadcrumbs, this simple trick saves you from the dreaded glued fingers situation.
- Letting the breaded slices rest five minutes on the counter before baking helps the coating adhere better during the flip.