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Crispy Baked Eggplant

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Golden and crispy baked eggplant rounds with a tender interior, coated in Parmesan and breadcrumbs for a flavorful, lighter alternative to frying.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4–6 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mediterranean-inspired
  • Diet: Vegetarian

Ingredients

  • 2 pounds small to medium eggplant (about 5–6)
  • 2 large eggs
  • 1 tablespoon water
  • 3/4 cup finely grated Parmesan cheese
  • 3/4 cup plain panko breadcrumbs or crushed Rice Chex
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2–3 tablespoons olive oil (for baking sheets)
  • Optional marinara sauce for serving

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease baking sheets with olive oil.
  2. Whisk eggs and water together in a shallow bowl.
  3. In another bowl, combine breadcrumbs, Parmesan, Italian seasoning, salt, and pepper.
  4. Slice eggplant into 1/2 to 3/4 inch thick rounds.
  5. Dip each slice into egg mixture, then coat in breadcrumb mixture, pressing gently.
  6. Arrange slices in a single layer on baking sheets.
  7. Bake for 17–20 minutes until bottoms are golden.
  8. Flip slices and bake another 10 minutes until crisp and lightly browned.
  9. Serve warm with marinara sauce if desired.

Notes

  • Salt eggplant beforehand if using large varieties to reduce moisture.
  • Do not overcrowd baking sheets for best crispiness.
  • For gluten-free, use crushed Rice Chex instead of breadcrumbs.
  • Add garlic powder or paprika for extra flavor.
  • Reheat in oven to maintain crisp texture; avoid microwave.
  • Best enjoyed fresh but can be stored up to 3 days in fridge.
  • Can be cooked in air fryer at 375°F for 12–15 minutes.

Nutrition

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