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Golden brown crispy baked eggplant slices arranged on a baking sheet with a side of marinara sauce.
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Crispy Baked Eggplant

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 240kcal

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.