Crispy Baked Eggplant (Printable)
Breaded eggplant slices with Parmesan and oregano, baked until golden and crisp, Mediterranean-style side in 50 min.
# 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-style)
06 - 1/2 cup freshly grated Parmesan cheese
→ Seasonings
07 - 1 teaspoon dried oregano
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper
→ For Baking
11 - Olive oil spray or 2 tablespoons olive oil
# How-To:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper and lightly coat with olive oil spray.
02 - Wash eggplants thoroughly and cut into 1/2-inch thick rounds. Optionally 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 flour, whisk eggs and milk together in the second, and combine breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and black pepper in the third.
04 - Dredge each eggplant round in flour, shaking off excess. Dip into the egg wash, then press firmly into the breadcrumb mixture, coating both sides evenly.
05 - Place breaded slices in a single layer on prepared baking sheets. Lightly drizzle or spray the tops with olive oil.
06 - Bake for 15 minutes, then carefully flip each slice. Continue baking for another 15 minutes until both sides are golden brown and crisp.
07 - Serve immediately while hot and crispy, paired with warm marinara sauce for dipping if desired.
# Expert Tips:
01 -
- You get all the crunch and golden satisfaction of fried eggplant without standing over a pan of splattering oil.
- The Parmesan laced crust is so savory that even people who swear they dislike eggplant will reach for seconds.
02 -
- Skip the salting step once and you will understand why it matters, because untreated eggplant releases water during baking and turns the bottom of your crust into a soggy mess.
- Do not crowd the baking sheets, since overlapping slices steam instead of roast and you lose the crisp texture entirely.
03 -
- One hand for the dry station and one hand for the wet keeps your fingers from turning into breaded clumps halfway through the batch.
- A final light spray of olive oil on top of each slice right before baking is the difference between a pale crust and a deeply golden one.