Crispy Baked Eggplant (Printable)
Tender eggplant rounds coated in herbed panko and Parmesan, baked to a golden, crunchy finish.
# Ingredient List:
→ Vegetables
01 - 2 medium eggplants, cut into 1/2-inch rounds
→ Breading Station
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 1/2 cups panko breadcrumbs
→ Seasonings and Cheeses
06 - 1/2 cup grated Parmesan cheese
07 - 2 teaspoons dried Italian herbs (oregano, basil, thyme)
08 - 1/2 teaspoon garlic powder
09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
→ For Baking
11 - Olive oil spray or 2 tablespoons olive oil
# Directions:
01 - Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly coat with olive oil spray or brush with olive oil.
02 - Arrange the eggplant slices on a clean kitchen towel and sprinkle both sides lightly with salt. Let them rest for 15 minutes to draw out excess moisture, then pat thoroughly dry.
03 - Prepare three shallow bowls: place the flour in the first. Whisk together the eggs and milk in the second. In the third, combine the panko breadcrumbs, grated Parmesan, dried Italian herbs, garlic powder, salt, and black pepper.
04 - Dredge each eggplant slice in the flour, shaking off any excess. Dip into the egg wash, then press firmly into the breadcrumb mixture, ensuring an even, adhered coating on both sides.
05 - Place the coated eggplant slices in a single layer on the prepared baking sheet. Lightly spray or drizzle the tops with olive oil.
06 - Bake for 15 minutes, then carefully flip each slice. Continue baking for another 12 to 15 minutes until the coating is deeply golden and crispy and the eggplant is tender throughout.
07 - Serve hot alongside marinara sauce, a cool yogurt dip, or enjoy as a crunchy side dish.
# Expert Tips:
01 -
- The panko and Parmesan crust delivers that addictive fried crunch without the mess or guilt of deep frying.
- Salted eggplant is a small extra step that transforms the texture from spongy to silky inside.
- It is endlessly versatile as a snack, a side, or stacked into a lazy eggplant Parmesan.
02 -
- Skip the salting step and you will end up with soggy slices that no amount of extra baking time can rescue.
- Overcrowding the pan forces the eggplant to steam instead of roast, so use two sheets if needed and rotate them halfway through.
03 -
- Press the panko on with the flat of your palm and really lean into it because the harder you press the more crust stays attached through baking.
- A second light spray of oil right after flipping the slices gives both sides an equally deep golden color and an even crunch.