Oven Baked Panko Breaded Eggplant
Crispy, golden perfection meets wholesome indulgence with this Oven Baked Panko Breaded Eggplant recipe. Tender slices of eggplant are coated in a delightful blend of seasoned panko breadcrumbs, Parmesan cheese, and Italian spices, then baked to achieve a crunchy, oven-fried finish without the excess oil. Perfect for those seeking a lighter alternative to traditional fried eggplant, this dish uses simple ingredients and a straightforward technique to create a savory treat that’s ideal as an appetizer, side dish, or even a vegetarian main course. Pair it with a rich marinara sauce for dipping, or serve it alongside your favorite pasta for a complete meal. Ready in just 45 minutes, this crowd-pleasing recipe is a delicious way to add nutrition and texture to your table while staying effortlessly simple. Perfect for weeknight dinners or casual entertaining!
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Recipe Information
Ingredients
- 2 medium eggplant
- 1 teaspoon salt
- 1.5 cups panko breadcrumbs
- 0.5 cups Parmesan cheese, grated
- 0.5 cups all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon black pepper
- 1 as needed olive oil cooking spray
- 1 cup marinara sauce (optional, for serving)
Instructions
Preheat your 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 1/2-inch thick rounds. Spread the slices out on a wire rack or paper towels. Sprinkle both sides with the salt and allow them to rest for about 15 minutes to draw out excess moisture.
While the eggplant is resting, prepare your breading station. Place the flour in a shallow dish. In a second dish, beat the eggs with the milk. In a third dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, and black pepper.
Rinse the salted eggplant slices under cold water to remove the excess salt. Pat them dry thoroughly with paper towels.
Dredge each eggplant slice first in the flour, shaking off any excess. Next, dip it into the egg mixture, letting the excess drip off. Finally, coat it in the panko mixture, pressing gently to adhere the breadcrumbs. Place the breaded slices on the prepared baking sheet.
Lightly spray the tops of the breaded eggplant slices with olive oil cooking spray. This will help them become golden and crispy in the oven.
Bake the eggplant slices for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy on both sides.
Remove from the oven and let cool slightly before serving. Serve warm with marinara sauce for dipping, if desired.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 5782 mg | 251% | |
| Total Carbohydrate | 191.1 g | 69% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 57.2 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 753 mg | 58% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3309 mg | 70% | |
*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.
