Crispy Baked Eggplant Recipe

Crispy Baked Eggplant breaded in a mixture of crunchy panko, garlic, and shredded Parmesan then baked to crispy perfection. Enjoy these tender baked eggplant slices as a healthy snack or easy side dish.

A Healthier Baked Eggplant Recipe

Anytime I get a chance to make one of my favorite recipes a little healthier I am ALL for it. This crispy eggplant, soft and pillowy on the inside, crispy crunchy on the outside, is baked not fried, for guilt-free side dish perfection.

Enjoy your eggplant as a fun and flavorful snack, healthy side, or in place of fried eggplant in the popular Italian favorite Baked Eggplant Parmesan.

Should I Peel My Eggplant Before Baking?

Eggplant skin is absolutely, 100% totally edible. Deciding whether to leave the skin on or peel before baking, is a completely personal preference, just like acorn squash and sweet potatoes.

How to Make Baked Eggplant

This super easy crispy baked eggplant is made in three simple steps:

First, prepare your eggplant. 

Wash and dry your eggplant and slice into 1/2-inch rounds. Sprinkle each eggplant round with a small pinch of salt (not too much!) and transfer to a large colander to drain or set them in a single layer on a stack of 2-3 paper towels. Allow your eggplant to drain for approximately 30 minutes – this extra step will help remove bitterness and moisture from your eggplant.

After 30 minutes has passed use a soft, damp cloth to wipe away as much salt as possible from each eggplant round and pat dry with clean paper towels.

Second, season and coat your eggplant.

Preheat your oven to 425 degrees F and line two large baking sheets with parchment paper or aluminum foil. Set aside.

Transfer Panko breadcrumbs, parmesan, garlic powder, Italian seasoning, and pepper to a shallow mixing bowl. Mix to combine. In a separate bowl add the eggs and whisk well. 

Start dipping and coating! One at a time, dip each eggplant round into the whisked eggs, covering both sides of the eggplant. Immediately transfer the egg-covered eggplant round to the bowl filled with the breadcrumb mixture and cover to coat. Transfer your coated eggplant round to your prepared baking sheet and repeat until all rounds have been coated.

Third, baked until crispy.

Tips and Tricks

• To make gluten-free: to make this recipe gluten-free be sure to use a gluten-free Panko or Italian breadcrumb mixture.
• For a richer eggplant snack, coat your eggplant rounds in melted butter instead of egg.
• Add different seasoning blends to change the flavor of your eggplant. Two of my favorites including Cajun and taco seasoning.
• Depending on the thickness of your eggplant rounds, some may take more or less time to become tender.
• To freeze baked eggplant: Once your eggplant has been baked and the eggplant has come to room temperature, transfer your baking sheet to the freezer and allow the eggplant to freeze just long enough to harden. Remove the baking sheet from the freezer and transfer eggplant rounds to a large ziplock bag. Keep frozen for up to 3 months.

How to Serve Crispy Baked Eggplant

These easy eggplant rounds make a fabulous side dish for all your favorite family dinners including steak bites, turkey meatloaf, and baked chicken. Serve with a side of homemade marinara or spicy arrabbiata sauce and a fresh green salad. Finally, use this baked eggplant in place of fried eggplant rounds when making your favorite Eggplant Parmesan.

More Eggplant Recipes,

• Roasted Eggplant and Tomato Gnocchi
• Roasted Eggplant and Caramelized Onion Farro Salad
• Eggplant Bowl with Mint + Cilantro Chutney
• Moroccan Beef Tajine with Eggplant + Dried Fruit
• Italian Ratatouille Recipe (Ciambotta)
• Baba Ganoush Recipe (How to Make Baba Ganoush)

If you try making this crispy baked eggplant recipe, please leave me a comment and let me know! I always love to hear your thoughts.

RECIPE CARD

Crispy Baked Eggplant Recipe

4.80 from 55 votes

AuthorAuthor: Jessica Randhawa

Crispy Baked Eggplant breaded in a mixture of crunchy panko, garlic, and shredded Parmesan then baked to crispy perfection. Enjoy these tender baked eggplant slices as a healthy snack or easy side dish.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

"drain" time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine American

Servings 6 servings

Calories 178 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 large eggplants - sliced into 1/2-inch thick rounds
• ▢ Salt
• ▢ 1.5 cups Panko breadcrumbs
• ▢ ¾ cup Parmesan cheese - grated
• ▢ 1 teaspoon garlic powder
• ▢ 1 tablespoon Italian seasoning
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 2 large eggs - whisked

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Instructions

 

• Sprinkle each eggplant round with a small pinch of salt (not too much!). Transfer the salted eggplant rounds to a large colander to drain or set them in a single later on paper towels. Allow them to drain for approximately 30 minutes - this extra step will help remove bitterness and moisture from your eggplant.
• Meanwhile, preheat oven to 425 degrees F and line two large baking sheets with parchment paper or aluminum foil. Set aside.
• Transfer Panko breadcrumbs, parmesan, garlic powder, Italian seasoning, and pepper to a shallow mixing bowl. Mix to combine and set aside. In a separate bowl add the eggs and whisk well. Set aside.
• After 30 minutes has passed use a soft, damp cloth to wipe away as much salt as possible from each eggplant round and pat dry with clean paper towels.
• Dip an eggplant round into the whisked eggs, covering both sides of the eggplant. Immediately transfer the egg-covered eggplant round to the bowl filled with the breadcrumb mixture and cover to coat. Transfer your coated eggplant round to your prepared baking sheet and repeat with your remaining eggplant rounds.
• Transfer baking sheets to the oven and bake for 20 minutes before flipping and continuing to bake the other side until crispy and golden.
• Remove from the oven and serve immediately on sandwiches, as a side, appetizer, or with baked eggplant parmesan.

Jessica's Notes

1. Should you peel eggplant? This is completely personal. If you know you don’t like eggplant skin, peel it. Otherwise give it a try, it’s completely safe.
2. To make gluten-free: to make this recipe gluten-free be sure to use a gluten-free Panko or Italian breadcrumb mixture.
3. For a richer eggplant snack, coat your eggplant rounds in melted instead of egg.
4. Add different seasoning blends to change the flavor of your eggplant. Two of my favorites including Cajun and taco seasoning.
5. To freeze baked eggplant: Once your eggplant has been baked and the eggplant has come to room temperature, transfer your baking sheet to the freezer and allow the eggplant to freeze just long enough to harden. Remove the baking sheet from the freezer and transfer eggplant rounds to a large ziplock bag. Keep frozen for up to 3 months.

Nutritional Information

Calories: 178kcal | Carbohydrates: 21g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 79mg | Sodium: 340mg | Potassium: 433mg | Fiber: 6g | Sugar: 7g | Vitamin A: 249IU | Vitamin C: 3mg | Calcium: 213mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

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