Crispy Baked Eggplant Recipe
Crispy Baked Eggplant breaded in a mixture of crunchy panko, garlic, and shredded Parmesan then baked to crispy perfection. Enjoy these tender baked eggplant slices as a healthy snack or easy side dish.
Servings: 6 servings
Ingredients
- 2 large eggplants sliced into 1/2-inch thick rounds
- Salt
- 1.5 cups Panko breadcrumbs
- ¾ cup Parmesan cheese grated
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- ½ teaspoon freshly ground black pepper
- 2 large eggs whisked
Instructions
- Sprinkle each eggplant round with a small pinch of salt (not too much!). Transfer the salted eggplant rounds to a large colander to drain or set them in a single later on paper towels. Allow them to drain for approximately 30 minutes - this extra step will help remove bitterness and moisture from your eggplant.
- Meanwhile, preheat oven to 425 degrees F and line two large baking sheets with parchment paper or aluminum foil. Set aside.
- Transfer Panko breadcrumbs, parmesan, garlic powder, Italian seasoning, and pepper to a shallow mixing bowl. Mix to combine and set aside. In a separate bowl add the eggs and whisk well. Set aside.
- After 30 minutes has passed use a soft, damp cloth to wipe away as much salt as possible from each eggplant round and pat dry with clean paper towels.
- Dip an eggplant round into the whisked eggs, covering both sides of the eggplant. Immediately transfer the egg-covered eggplant round to the bowl filled with the breadcrumb mixture and cover to coat. Transfer your coated eggplant round to your prepared baking sheet and repeat with your remaining eggplant rounds.
- Transfer baking sheets to the oven and bake for 20 minutes before flipping and continuing to bake the other side until crispy and golden.
- Remove from the oven and serve immediately on sandwiches, as a side, appetizer, or with baked eggplant parmesan.
Notes
- Should you peel eggplant? This is completely personal. If you know you don’t like eggplant skin, peel it. Otherwise give it a try, it’s completely safe.
- To make gluten-free: to make this recipe gluten-free be sure to use a gluten-free Panko or Italian breadcrumb mixture.
- For a richer eggplant snack, coat your eggplant rounds in melted instead of egg.
- Add different seasoning blends to change the flavor of your eggplant. Two of my favorites including Cajun and taco seasoning.
- To freeze baked eggplant: Once your eggplant has been baked and the eggplant has come to room temperature, transfer your baking sheet to the freezer and allow the eggplant to freeze just long enough to harden. Remove the baking sheet from the freezer and transfer eggplant rounds to a large ziplock bag. Keep frozen for up to 3 months.
Nutrition
Calories: 178kcal | Carbohydrates: 21g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 79mg | Sodium: 340mg | Potassium: 433mg | Fiber: 6g | Sugar: 7g | Vitamin A: 249IU | Vitamin C: 3mg | Calcium: 213mg | Iron: 2mg
