Instant Oven Fried Eggplant
Crispy, golden, and full of irresistible flavor, this Instant Oven Fried Eggplant recipe delivers all the crunch of classic fried eggplant without the excess oil! Perfect as a side dish, appetizer, or even the star of a light vegetarian meal, these eggplant slices are coated in a flavorful panko-Parmesan mixture seasoned with garlic powder and Italian herbs. The secret lies in oven-baking at high heat with a light spritz of cooking spray, ensuring a perfectly crispy texture that’s guilt-free. Ready in under 45 minutes, this quick and easy recipe combines simple pantry staples and fresh eggplant for a healthier twist on comfort food. Serve it hot with marinara sauce or a creamy dip for a crowd-pleasing dish everyone will love!
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Recipe Information
Ingredients
- 1 large Eggplant
- 1 teaspoon Salt
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Panko breadcrumbs
- 1 third cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Black pepper
- Non-stick cooking spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. Lightly grease with non-stick cooking spray.
Slice the eggplant into 1/4-inch thick rounds and sprinkle both sides with salt. Place the slices on a paper towel-lined plate for 10 minutes to draw out moisture. Pat dry with paper towels.
Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, and black pepper.
Dip each slice of eggplant into the flour, coating both sides. Shake off excess flour. Next, dip the slice into the egg mixture, allowing any excess to drip off. Finally, coat the slice thoroughly with the panko breadcrumb mixture, pressing gently to adhere.
Place the breaded eggplant slices on the prepared baking sheet in a single layer without overlapping.
Spray the tops of the eggplant slices lightly with non-stick cooking spray to help them crisp up in the oven.
Bake in the preheated oven for 20-25 minutes, flipping the slices halfway through, until they are golden brown and crispy on both sides.
Remove from the oven and serve immediately, either as-is or with a dipping sauce like marinara or ranch for extra flavor. Enjoy!
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 4979 mg | 216% | |
| Total Carbohydrate | 174.3 g | 63% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 28.4 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1093 mg | 84% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1829 mg | 39% | |
*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.
