Nothing says summer like garden-fresh vegetables on your dinner table. This crispy baked eggplant is the perfect way to enjoy them. It delivers a satisfying crunch without any heavy frying. Your whole family will reach for seconds tonight.
Why This Recipe Is a Winner
This recipe is a total game-changer for busy weeknights. It uses simple pantry staples to create a restaurant-quality dish. You get all the golden texture without the greasy mess. It is a fantastic way to get kids excited about vegetables. This dish fits perfectly into a healthy summer routine.
Simple Cooking Steps
Making this dish is easier than you might think. You just set up a simple three-step coating station. Even if you are new to cooking, you can master this. The oven does all the heavy lifting for you today. You will love how quickly it comes together.
Ingredients You’ll Need
These ingredients are likely already in your kitchen or easy to find.
- 1 large eggplant, sliced into 1/2-inch rounds
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Cooking spray or olive oil
Step-by-Step Directions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Place eggplant slices on paper towels, sprinkle lightly with salt, and let sit for 10 minutes to draw out moisture, then pat dry.
- Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Panko, Parmesan, garlic powder, oregano, salt, and pepper.
- Dredge each eggplant slice in flour, shaking off excess, then dip into the egg wash, and finally coat thoroughly with the Panko mixture.
- Arrange the coated slices in a single layer on the prepared baking sheet and lightly spray the tops with cooking spray.
- Bake for 20 to 25 minutes, flipping halfway through, until the coating is golden brown and crispy.
Best Ways to Enjoy It
Serve these golden rounds warm with a side of marinara sauce. They also pair beautifully with a fresh garden salad. For a full meal, place them over spaghetti. Your family will love this crunchy vegetarian treat. It makes a wonderful light summer lunch too.
How to Store Leftovers
Store any leftover slices in an airtight container in the fridge. They will stay fresh for up to three days. To keep them crunchy, reheat them in the oven. Avoid the microwave to prevent a soggy texture. A quick five minutes at 350°F works best.
Tips for Best Results
- Salt the slices first to draw out extra moisture.
- Do not skip the 10-minute resting period.
- Use a large baking sheet to avoid crowding.
- Spray the tops lightly with oil for extra browning.
- Flip them halfway through for even cooking.
- Use fresh Parmesan for the best flavor profile.
- Press the Panko firmly onto each eggplant slice.
Ways to Switch It Up
- Try gluten-free breadcrumbs for a wheat-free version.
- Add red pepper flakes for a spicy kick.
- Swap Parmesan for nutritional yeast to make it vegan.
- Use smoked paprika for a deeper flavor.
Common Questions
How do I stop eggplant from being bitter?
Salting the slices helps remove any bitter juices. This step is essential for the best flavor. Always pat them dry before breading.
Can I make this ahead of time?
You can slice the eggplant earlier in the day. However, breading is best done right before baking. This ensures the crispiest possible texture.
I hope this crispy baked eggplant becomes a new favorite in your home. It is such a simple way to celebrate summer produce. Happy cooking!
— Lidia
Ingredients
- 1 large eggplant , sliced into 1/2-inch rounds
- 1/2 cup all -purpose flour
- 2 large eggs , beaten
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Cooking spray or olive oil
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Place eggplant slices on paper towels, sprinkle lightly with salt, and let sit for 10 minutes to draw out moisture, then pat dry.
- Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Panko, Parmesan, garlic powder, oregano, salt, and pepper.
- Dredge each eggplant slice in flour, shaking off excess, then dip into the egg wash, and finally coat thoroughly with the Panko mixture.
- Arrange the coated slices in a single layer on the prepared baking sheet and lightly spray the tops with cooking spray.
- Bake for 20 to 25 minutes, flipping halfway through, until the coating is golden brown and crispy.
