Crispy Baked Eggplant (Print Version)

Breaded eggplant rounds with Parmesan and oregano, baked until golden and crisp.

# What You Need:

→ Vegetables

01 - 2 medium eggplants

→ Breading

02 - 3/4 cup all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 cup Panko or Italian breadcrumbs
06 - 1/2 cup grated Parmesan cheese

→ Seasonings

07 - 1 teaspoon dried oregano
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ For Baking

11 - Olive oil spray or 2 tablespoons olive oil

# Directions:

01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper and lightly coat with olive oil spray.
02 - Wash the eggplants thoroughly and slice into 1/2-inch thick rounds. Optionally sprinkle slices lightly with salt and let rest for 15 minutes to draw out excess moisture, then pat dry with paper towels.
03 - Arrange three shallow bowls: place flour in the first, whisk together eggs and milk in the second, and combine breadcrumbs, Parmesan cheese, dried oregano, garlic powder, salt, and black pepper in the third.
04 - Dredge each eggplant slice in flour, shaking off excess. Dip into the egg mixture, then press firmly into the seasoned breadcrumb mixture, coating both sides evenly.
05 - Place coated slices in a single layer on the prepared baking sheets. Lightly drizzle or spray the tops with olive oil.
06 - Bake for 15 minutes, then carefully flip each slice and continue baking for another 15 minutes until golden brown and crispy on both sides.
07 - Serve immediately while hot as a side dish, appetizer, or alongside warm marinara sauce for dipping.

# Expert Tips:

01 -
  • The Panko and Parmesan crust gets so crunchy you will forget it ever saw the inside of an oven instead of a fryer.
  • Salted eggplant is the quiet trick that turns a watery vegetable into something firm and satisfying.
  • It is endlessly adaptable: snack, side, sandwich layer, or the foundation of a full eggplant parmesan dinner.
02 -
  • Do not skip the salting step if your eggplant is large or has lots of seeds, because excess moisture is the enemy of crispiness.
  • Overcrowding the baking sheet will steam the slices instead of baking them, so use two pans or work in batches.
03 -
  • Press the breadcrumbs firmly onto each slice with your palms rather than just tossing them, because pressure is what makes the crust adhere during baking.
  • Rotate the baking sheets between upper and lower oven racks halfway through for even browning on every single piece.

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