Crispy Baked Eggplant
Elevate your next meal with this irresistibly **Crispy Baked Eggplant** recipe—an easy, healthier alternative to traditional frying that delivers all the crunch without the extra oil. Perfectly seasoned with a golden breadcrumb and Parmesan coating infused with Italian herbs, paprika, and garlic, each slice is oven-baked to perfection with a satisfying crispy exterior and tender center. This recipe is ideal as a guilt-free appetizer, a savory side dish, or as the star of a classic eggplant Parmesan. Ready in just under an hour, this dish combines simplicity with gourmet flavors, making it a must-try for weeknight dinners or weekend gatherings. Discover how to make this crowd-pleaser that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 medium-sized eggplant
- 1 teaspoon kosher salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 tablespoons water
- 1.5 cups breadcrumbs
- 0.5 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- as needed cooking spray
Instructions
Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with cooking spray.
Slice the eggplants into 1/4-inch thick rounds and lay them on a large plate or tray. Sprinkle both sides with kosher salt to draw out moisture, and let them sit for 15 minutes.
While the eggplant is resting, prepare the breading station. Place the flour in a shallow dish. In another shallow dish, whisk the eggs with water until combined. In a third dish, mix breadcrumbs, Parmesan cheese, Italian seasoning, paprika, garlic powder, and black pepper.
After 15 minutes, use a paper towel to pat the eggplant slices dry, removing the moisture and excess salt.
Dredge each eggplant slice first in the flour, shaking off the excess. Then dip it into the egg mixture, ensuring it is fully coated. Finally, press it into the breadcrumb mixture, coating both sides evenly.
Place the breaded eggplant slices in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray to help them crisp up in the oven.
Bake for 20-25 minutes, flipping the slices halfway through baking. They should be golden brown and crispy on both sides.
Remove from the oven and allow to cool for a few minutes before serving. Serve warm as a side dish, appetizer, or base for a main dish like eggplant Parmesan.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 11% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 11.8 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 202 mg | 16% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 731 mg | 16% | |
*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.
