Crispy Baked Eggplant (Printable Version)
Herbed panko- and Parmesan-coated eggplant rounds baked until golden and crisp — a lighter Mediterranean crunchy side.
# What You’ll Need:
→ Vegetables
01 - 2 medium eggplants, sliced 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 & 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 spray or brush with olive oil.
02 - Arrange the eggplant slices on a clean towel and sprinkle both sides lightly with salt. Let sit for 15 minutes to draw out excess moisture, then pat dry thoroughly.
03 - Set up three shallow bowls: place the flour in the first bowl. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the panko breadcrumbs, grated Parmesan, dried Italian herbs, garlic powder, salt, and black pepper.
04 - Dredge each eggplant slice first in the flour, shaking off any excess. Dip into the egg wash, then coat thoroughly with the seasoned breadcrumb mixture. Press gently to help the coating adhere evenly.
05 - Arrange the coated slices in a single layer on the prepared baking sheet. Spray or drizzle lightly 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 crispy, golden brown, and the eggplant is tender.
07 - Serve hot with marinara sauce, yogurt dip, or enjoy as a crunchy side dish.
# Top Tips:
01 -
- The panko and Parmesan crust gets so crunchy you will swear it was fried, but the oven does all the heavy lifting.
- Salted eggplant is a small extra step that changes everything, pulling out bitterness and leaving behind pure tender sweetness.
02 -
- Skip the salting step once and you will end up with soggy, limp slices that slide right out of their coating.
- Pressing the panko mixture gently onto each slice rather than just tossing it on is the difference between a patchy crust and full golden coverage.
03 -
- If your panko is not browning well, try spraying the tops a second time halfway through baking rather than using more oil at the start.
- Letting the coated slices rest for five minutes on the counter before baking helps the breading adhere and reduces the chance of it falling off during the flip.