Breaded Eggplant Oven Baked
Crispy, golden, and absolutely irresistible, this Breaded Eggplant Oven Baked recipe transforms a humble vegetable into a showstopping dish with minimal effort. Perfectly seasoned slices of eggplant are coated in a savory blend of breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning, then baked to crunchy perfection—no need for deep frying! This healthier take on a classic comfort food is not only easy to prepare but also packed with flavor, making it a versatile option for an appetizer, side dish, or even a meatless main. With just 20 minutes of prep time and simple pantry staples, this recipe is your go-to for a crowd-pleasing meal that pairs beautifully with marinara sauce, fresh salads, or your favorite pasta.
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Recipe Information
Ingredients
- 1 large Eggplant
- 1 teaspoon Salt
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Black pepper
- as needed Olive oil spray
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil spray.
Cut the eggplant into 1/2-inch slices. Lay the slices on a paper towel-lined surface and sprinkle both sides with the salt. Let them sit for 15 minutes to draw out excess moisture.
After 15 minutes, pat the eggplant slices dry with paper towels to remove the moisture and salt.
Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, beat the eggs until smooth. In the third bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, and black pepper.
Take one eggplant slice and dredge it in the flour, ensuring it's well coated. Shake off any excess flour and dip the slice into the beaten eggs, coating it completely. Finally, press the slice into the breadcrumb mixture, covering it entirely.
Place the breaded eggplant slice onto the prepared baking sheet. Repeat with all slices, arranging them in a single layer with some space between each piece.
Lightly spray the tops of the breaded eggplant slices with olive oil to help them crisp up in the oven.
Bake the eggplant in the preheated oven for 20-25 minutes, flipping the slices halfway through. They should be golden brown and crispy when done.
Remove the eggplant from the oven and let it cool for a few minutes. Serve warm as a side dish, appetizer, or main course. Enjoy!
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 9.2 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 563 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
