Oven Fried Eggplant
Crispy, flavorful, and guilt-free, this Oven Fried Eggplant recipe delivers all the crunch of traditional frying without the extra oil. Perfectly seasoned with a blend of Italian herbs, garlic powder, and paprika, each tender slice of eggplant is coated in a golden crust of panko breadcrumbs and Parmesan cheese. The secret to its irresistibly crisp texture lies in the oven-baking technique, enhanced with a light spray of olive oil. This quick and easy dish, ready in just 50 minutes, is a healthy twist on a classic comfort food, making it a delightful appetizer, side dish, or meatless main course. Serve these baked eggplant rounds with marinara sauce or your favorite dip for a satisfying, crowd-pleasing treat. Perfect for those seeking a delicious, vegetarian-friendly recipe that doesn’t skimp on taste!
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Recipe Information
Ingredients
- 1 large eggplant
- 1 tablespoon kosher salt
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1.5 cups panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.25 teaspoon black pepper
- 1 as needed olive oil spray
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Slice the eggplant into 1/4-inch rounds. Place the slices in a colander and sprinkle both sides with kosher salt. Let them sit for 15 minutes to draw out excess moisture, then rinse the slices and pat them dry with a clean towel.
Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk the eggs with the milk. In the third bowl, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, paprika, and black pepper.
Dip each slice of eggplant into the flour, coating it on both sides and shaking off any excess. Then, dip it into the egg mixture, allowing any excess liquid to drip off. Finally, press it into the panko breadcrumb mixture, ensuring it is well-coated.
Place the breaded eggplant slices onto the prepared baking sheet in a single layer. Lightly spray the tops with olive oil spray to help them crisp up in the oven.
Bake for 20-25 minutes, flipping the slices halfway through cooking, until the eggplant is golden brown and crispy.
Remove from the oven and let cool for a couple of minutes before serving. Serve warm with marinara sauce, ranch dressing, or your favorite dip.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 70.1 g | 26% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 10.7 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 194 mg | 15% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 611 mg | 13% | |
*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.
