Crispy Baked Eggplant (Print 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
→ Breading
02 - 3/4 cup all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 cup breadcrumbs (Panko or Italian)
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
# Directions:
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. Sprinkle slices lightly with salt and let 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, the second with eggs whisked together with milk, and the third with breadcrumbs combined with grated Parmesan, dried oregano, garlic powder, salt, and black pepper.
04 - Working one slice at a time, dredge each eggplant round through the flour, shaking off excess. Dip into the egg wash, then press firmly into the seasoned breadcrumb mixture, coating both sides evenly.
05 - Place the breaded slices in a single layer on the prepared baking sheets. Drizzle or spray the tops lightly with olive oil to promote even browning.
06 - Bake for 15 minutes, then carefully flip each slice and continue baking for another 15 minutes until the coating is golden brown and crunchy.
07 - Serve immediately while hot and crispy, paired with warm marinara sauce for dipping, or alongside your main course as a satisfying side dish.
# Expert Tips:
01 -
- Baking instead of frying gives you all the crunch without the mess and your kitchen will not smell like a diner for two days.
- The Parmesan and panko combo creates a crust so satisfying you will forget you are eating vegetables.
02 -
- Do not skip patting the eggplant dry after salting because excess moisture is the enemy of crunch.
- Overcrowding the pan traps steam and turns your crispy crust soggy so use two sheets if needed.
03 -
- Press the crumbs on with your palms rather than just tossing them on because firm pressure locks the coating in place.
- Flip the slices halfway through baking and watch the second side closely because it browns faster than the first.