Crusty Baked Eggplant Aubergine
Transform humble eggplant into a golden, crunchy masterpiece with this Crusty Baked Eggplant Aubergine recipe. Perfectly seasoned and oven-baked to crispy perfection, this dish delivers all the satisfying crunch of fried eggplant, but with a healthier twist. Each tender slice is coated in a flavorful breadcrumb mixture infused with Parmesan cheese, garlic powder, paprika, and aromatic Italian herbs. The secret? A simple three-step breading process and a spritz of olive oil cooking spray to ensure the coating stays light yet irresistibly crispy. Ready in under an hour, this versatile recipe is perfect as a snack, side dish, or vegetarian main course. Serve it with a zesty marinara dip, over a bed of pasta, or alongside a fresh salad for an unforgettable meal. Perfect for eggplant enthusiasts searching for an easy baked alternative to fried recipes, this dish is sure to be a family favorite!
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (Aubergine)
- 1 teaspoon Salt
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs (preferably panko)
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried Italian herbs
- 0.5 teaspoon Black pepper
- Olive oil cooking spray
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil cooking spray.
Slice the eggplants into 1/4-inch thick rounds. Lay the slices out in a single layer on a cutting board or baking rack. Sprinkle both sides generously with the salt and let them sit for 10 minutes to draw out moisture.
Pat the eggplant slices dry with a clean kitchen towel or paper towels to remove excess moisture and salt.
Prepare a breading station with three bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs and milk until well combined. In the third bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, paprika, dried Italian herbs, and black pepper.
Dip each eggplant slice into the flour, ensuring it is lightly coated on both sides. Next, dip the slice into the egg mixture, shaking off any excess, and finally coat it thoroughly in the breadcrumb mixture. Press the breadcrumbs gently onto the slices to help them adhere.
Place the breaded eggplant slices in a single layer on the prepared baking sheet. Spray the tops lightly with olive oil cooking spray to help achieve a golden finish during baking.
Bake in the preheated oven for 20 minutes. Flip each slice carefully and bake for an additional 10 minutes, or until the eggplant is tender and the coating is golden brown and crispy.
Remove from the oven and let the slices cool slightly before serving.
Serve warm as a side dish or as the main course alongside a fresh salad, pasta, or marinara dipping sauce.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1311 mg | 57% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 9.3 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 422 mg | 32% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 513 mg | 11% | |
*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.
