Crispy Baked Eggplant Recipes
Golden, crunchy eggplant rounds coated in a Parmesan–panko crust and baked to crisp perfection. A lighter, no-fry take that’s perfect as a side, snack, or for layering into sandwiches and pasta.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 pound eggplant about 2 medium
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper freshly ground
- 0.5 cup all-purpose flour
- 2 large eggs
- 0.5 cup milk whole or 2%
- 1.5 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika sweet or smoked
- 1 teaspoon Italian seasoning
- 2 tablespoon olive oil for drizzling or spraying
- 1 cup marinara sauce for serving, optional
Instructions
Preparation Steps
- Preheat oven to 425°F. Line 2 rimmed baking sheets with parchment and set wire racks on top for maximum crisping.
- Trim eggplant ends and slice into 0.5 inch-thick rounds. Lightly season both sides with a pinch of the salt and pepper, then pat dry with paper towels.
- Set up three shallow bowls: Bowl 1: flour. Bowl 2: whisk eggs with milk until smooth. Bowl 3: combine panko, Parmesan, remaining salt and pepper, garlic powder, paprika, and Italian seasoning.
- Dredge each eggplant slice: coat in flour (shake off excess), dip in egg mixture, then press into the panko mixture to fully coat. Arrange on the prepared racks.
- Drizzle or spray the tops lightly with olive oil for better browning.
- Bake for 20 minutes, flip slices, drizzle or spray again, and bake 10 minutes more, until deeply golden and crisp.
- Serve hot with warm marinara for dipping, or layer into sandwiches and salads. Enjoy.
Notes
For extra crunch, use wire racks to keep airflow under the slices. Swap panko with fine breadcrumbs for a thinner crust, or use gluten-free panko. Leftovers reheat best in a hot oven or air fryer.