Crispy Baked Eggplant (Printable)
Herbed Parmesan panko coats eggplant rounds baked until crisp for a lighter, crunchy Mediterranean-style side.
# What You'll Need:
→ Vegetables
01 - 2 medium eggplants, cut into 1/2-inch thick rounds
→ Breading Station
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon whole milk
05 - 1 1/2 cups panko breadcrumbs
→ Seasonings and Cheeses
06 - 1/2 cup freshly 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 extra-virgin olive oil
# How to Make It:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper and lightly coat with olive oil spray or brush with olive oil.
02 - Arrange eggplant slices in a single layer on a clean kitchen towel. Sprinkle both sides lightly with salt and let rest for 15 minutes to draw out excess moisture. Pat all slices thoroughly dry with the towel.
03 - Place flour in the first shallow bowl. Whisk together the eggs and milk in a second shallow bowl. In a third shallow bowl, combine panko breadcrumbs, grated Parmesan, dried Italian herbs, garlic powder, salt, and black pepper, mixing until evenly distributed.
04 - Working one slice at a time, dredge each eggplant round in flour, shaking off any excess. Dip into the egg mixture to coat completely, then press firmly into the panko-Parmesan mixture on both sides until well coated.
05 - Place breaded slices in a single layer on the prepared baking sheet, leaving space between each piece. Lightly spray the tops with olive oil or drizzle sparingly.
06 - Bake on the center rack for 15 minutes. Remove from oven and carefully flip each slice. Continue baking for an additional 12 to 15 minutes until the exterior is deeply golden and crisp and the eggplant is fork-tender throughout.
07 - Transfer to a serving platter immediately while hot. Serve alongside warm marinara sauce, herb yogurt dip, or enjoy on its own as a crunchy side dish.
# Expert Suggestions:
01 -
- You get that deep fried crunch without the mess or the guilt of standing over a pot of bubbling oil.
- The Parmesan and Italian herbs in the breadcrumb coating create a savory crust that people genuinely cannot stop eating.
- It works as a side, a starter, or piled into a sandwich the next day.
02 -
- Skip the salting step once and you will end up with soggy slices that slide right out of their coating, which is a mistake I have made so you do not have to.
- Pressing the panko mixture onto the eggplant with gentle pressure, rather than just tossing it on, is the difference between a crust that stays on and one that falls off in flakes.
03 -
- Cut all your eggplant slices to an even half inch thickness so they finish cooking at the same time and you are not juggling some done and some still rubbery.
- One hand for the egg wash and one hand for the dry coatings prevents the dreaded glued fingers situation that makes breading feel like a chore.