Crispy Baked Eggplant (Print)
Golden, crisp eggplant rounds with herbed panko and Parmesan—baked for a lighter, crunchy Mediterranean side.
# Ingredient List:
→ Vegetables
01 - 2 medium eggplants, cut into ½-inch rounds
→ Breading Station
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon whole milk
05 - 1½ cups panko breadcrumbs
→ Seasonings and Cheeses
06 - ½ cup freshly grated Parmesan cheese
07 - 2 teaspoons dried Italian herb blend (oregano, basil, thyme)
08 - ½ teaspoon garlic powder
09 - 1 teaspoon kosher salt
10 - ½ teaspoon freshly ground black pepper
→ For Baking
11 - Olive oil spray or 2 tablespoons extra-virgin olive oil
# How-To Steps:
01 - Preheat the 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 the eggplant slices on a clean kitchen towel and sprinkle both sides lightly with salt. Let them rest for 15 minutes to draw out excess moisture, then pat thoroughly dry.
03 - Prepare three shallow bowls: place the flour in the first, whisk together the eggs and milk in the second, and combine the panko, Parmesan, Italian herbs, garlic powder, salt, and pepper in the third.
04 - Dredge each eggplant slice in the flour, shaking off any excess. Dip into the egg wash, then press firmly into the breadcrumb mixture, coating both sides evenly.
05 - Place the 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.
07 - Serve immediately while hot, paired with marinara sauce, a cool yogurt dip, or enjoy as a crunchy standalone side dish.
# Expert Suggestions:
01 -
- The panko crust gets so shatteringly crisp you will forget it came out of an oven and not a deep fryer.
- Slicing and salting the eggplant ahead of time removes bitterness and guarantees a creamy interior every single round.
02 -
- Skip the salting step and your eggplant will weep moisture into the breading, turning it soggy before it ever crisps up.
- Overcrowding the pan traps steam around the slices, so use two sheets if necessary and give every round breathing room.
03 -
- Use one hand for the egg bowl and the other for the flour and panko bowls to avoid breadcrumb fingers that glue themselves shut.
- Flipping the slices halfway through is non negotiable because the bottom crisps faster from contact with the hot pan.