Crispy Baked Eggplant Aubergine
Transform your favorite veggie into irresistible crispy perfection with this oven-baked eggplant (aubergine) recipe! Perfectly seasoned and breaded with a savory blend of panko breadcrumbs and Parmesan cheese, these golden slices deliver a satisfying crunch without the need for deep frying. By drawing out moisture with a simple salting method, the eggplant retains its firm texture while baking to a flawless crisp. With just 20 minutes of prep time and a quick bake, this healthier alternative is ideal as a tasty appetizer, a vegetarian side dish, or even a sandwich filling. Serve these crispy baked eggplant rounds alongside marinara sauce, garlic yogurt dip, or enjoy them straight off the tray—they're guaranteed to disappear fast!
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Recipe Information
Ingredients
- 2 pieces Eggplant (medium-sized)
- 1.5 cups Breadcrumbs (panko preferred)
- 0.5 cups Parmesan cheese (grated)
- 0.5 cups All-purpose flour
- 2 pieces Eggs
- 2 tablespoons Milk
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Paprika
- 1 for spraying Olive oil spray (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with a pinch of salt and let them sit on a paper towel-lined surface for 15 minutes to draw out excess moisture. Pat them dry with another paper towel.
Set up a breading station with three shallow bowls. In the first bowl, mix the flour, garlic powder, paprika, salt, and black pepper. In the second bowl, whisk the eggs and milk together. In the third bowl, combine the breadcrumbs and grated Parmesan cheese.
Dip each eggplant slice into the seasoned flour, shaking off any excess. Next, dip it into the egg mixture, letting any excess drip off. Finally, coat it in the breadcrumb-Parmesan mixture, pressing lightly to adhere.
Place the breaded eggplant slices in a single layer on the prepared baking sheet. Lightly spray the tops with olive oil for added crispiness, if desired.
Bake in the preheated oven for 15 minutes, then flip each slice over. Bake for an additional 10 minutes until golden brown and crispy.
Remove from oven and let cool for a couple of minutes. Serve immediately with your favorite marinara sauce, yogurt dip, or enjoy as is!
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 5185 mg | 225% | |
| Total Carbohydrate | 171.4 g | 62% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 13.0 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1484 mg | 114% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 932 mg | 20% | |
*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.
