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Crispy Baked Eggplant Recipe

Crispy Baked Eggplant Recipe
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★★★★★

5 from 22 reviews

Crispy Baked Eggplant is a delicious and healthier alternative to fried eggplant, featuring tender slices coated in a flavorful breadcrumb and Parmesan crust. Baked to golden perfection, this dish offers a satisfying crunch with a blend of herbs and spices, making it a perfect appetizer, side dish, or snack for any occasion.

Ingredients

Scale

Eggplant and Prep

  • 2 medium eggplants (about 1.5 pounds total)

Coating and Seasoning

  • 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

Finishing

  • Cooking spray or olive oil, to taste (for drizzling or spraying)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
  2. Slice and Salt Eggplant: Cut the eggplants into ½-inch thick rounds. Sprinkle both sides generously with salt to draw out excess moisture. Let them sit for about 10 minutes, then rinse under cold water to remove the salt, and pat dry thoroughly with paper towels.
  3. Prepare Coating Stations: Set up three shallow bowls: one with all-purpose flour, one with whisked eggs, and the third with a mixture of breadcrumbs, grated Parmesan, garlic powder, onion powder, dried oregano, salt, and black pepper.
  4. Coat Eggplant Slices: Dredge each eggplant slice first in the flour, shaking off excess. Then dip into the beaten eggs, allowing any excess to drip off. Finally, coat thoroughly with the breadcrumb mixture, pressing gently so the coating adheres well.
  5. Arrange and Oil: Place the coated eggplant slices in a single layer on the prepared baking sheet. Lightly spray or drizzle olive oil over the top of the slices to promote browning and crispiness.
  6. Bake Until Crispy: Bake in the preheated oven for 25 to 30 minutes. Flip the slices halfway through baking to ensure even golden-brown crispiness on both sides.
  7. Cool and Serve: Remove the eggplant slices from the oven and allow them to cool for a few minutes. Serve warm as a delicious appetizer, side dish, or snack.

Notes

  • Salting the eggplant slices helps reduce bitterness and prevents sogginess by drawing out moisture.
  • Using panko breadcrumbs enhances the crunchier texture compared to regular breadcrumbs.
  • Feel free to add additional herbs like basil or thyme for extra flavor.
  • To make this recipe gluten-free, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
  • Serve with marinara sauce or a yogurt-based dip for added taste.

Nutrition

Keywords: crispy baked eggplant, baked eggplant recipe, vegetarian appetizer, healthy eggplant, panko breadcrumb eggplant

Find it online: https://yumwithmia.com/crispy-baked-eggplant-recipe/