Crispy Baked Eggplant (Printable)
Panko- and Parmesan-coated eggplant rounds baked until golden and crisp for a lighter, crunchy Mediterranean side.
# What You Need:
→ Vegetables
01 - 2 medium eggplants, cut into 1/2-inch rounds
→ Breading Station
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 1/2 cups panko breadcrumbs
→ Seasonings & Cheeses
06 - 1/2 cup grated Parmesan cheese
07 - 2 teaspoons dried Italian herb blend (oregano, basil, thyme)
08 - 1/2 teaspoon garlic powder
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper
→ For Baking
11 - Olive oil spray or 2 tablespoons olive oil
# How To Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and lightly coat with olive oil spray or brush with olive oil.
02 - Arrange eggplant slices on a clean kitchen towel and sprinkle both sides lightly with salt. Let rest for 15 minutes to draw out excess moisture, then pat thoroughly dry.
03 - Place flour in the first shallow bowl. Whisk together eggs and milk in a second shallow bowl. In a third bowl, combine panko breadcrumbs, grated Parmesan, Italian herbs, garlic powder, salt, and black pepper.
04 - Dredge each eggplant slice in flour, shaking off any excess. Dip into the egg wash, then press firmly into the breadcrumb mixture, coating both sides evenly.
05 - Place coated slices in a single layer on the prepared baking sheet. Lightly spray or drizzle the tops with olive oil.
06 - Bake for 15 minutes, then carefully flip each slice. Continue baking for another 12 to 15 minutes until the coating is golden brown and crispy, and the eggplant is tender throughout.
07 - Serve hot alongside marinara sauce, yogurt dip, or as a crunchy accompaniment to any main course.
# Expert Tips:
01 -
- You get all the satisfying crunch of fried eggplant without standing over a splattering pan for half an hour.
- The Parmesan and herb crust is so flavorful on its own that you barely need a dipping sauce, though marinara takes it to another level.
02 -
- Skip the salting step once and you will end up with soggy, steamed eggplant slices that slide right out of their breading, a mistake I made exactly once before learning my lesson.
- Flipping halfway through baking is essential because the bottom crisps faster on the hot pan, and turning them ensures both sides get evenly golden and crunchy.
03 -
- Press the panko mixture firmly onto each side of the eggplant rather than just dipping, because gentle pressure is what locks every flaky crumb into place.
- Use one hand for the flour and egg bowls and the other for the panko bowl to avoid breaded fingers that make a mess of the whole station.