Why You’ll Love This Recipe

This recipe offers the perfect balance of crispiness and tenderness, with a cheesy, herby coating that turns simple eggplant into a crowd-pleaser. It’s baked instead of fried, making it lighter while still delivering that irresistible crunch. The recipe is adaptable, easy to prepare, and works equally well for casual snacking, game-day spreads, or elegant dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds small to medium-size eggplant (about 6, depending on size)
2 large eggs
3/4 cup finely grated Parmesan cheese
3/4 cup plain panko breadcrumbs (or Rice Chex crumbs for a gluten-free option)
1 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Olive oil, for baking sheets
Optional: marinara sauce for dipping

Directions

1. Preheat oven to 375°F (190°C). Lightly coat one or two baking sheets with olive oil and set aside.

2. In a shallow bowl, whisk the eggs with 1 tablespoon water. In another shallow dish, combine the panko, Parmesan, Italian seasoning, salt, and pepper.

3. Slice the eggplants into 1/2–3/4-inch rounds.

4. Dip each slice into the egg mixture, letting excess drip off, then press into the breadcrumb mixture to coat well.

5. Arrange coated slices on the prepared baking sheets.

6. Bake for 17–20 minutes, or until the bottoms are golden brown. Flip slices and bake for another 8–10 minutes, until the second side is lightly browned but the eggplant is still slightly firm.

7. Serve immediately, with marinara sauce if desired.

Servings and timing

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Air Fryer Option: Cook at 375–400°F for 15–20 minutes, flipping halfway through.

• Spicy Kick: Add 1/2 teaspoon red pepper flakes to the breadcrumb mixture.

• Vegan Version: Use plant-based Parmesan and an egg substitute like aquafaba.

• Gluten-Free: Swap panko with Rice Chex crumbs or gluten-free breadcrumbs.

• Italian-Style Bake: Layer baked slices with marinara and mozzarella for a quick eggplant Parmesan.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F oven for 8–10 minutes, or air fry for 4–5 minutes to restore crispiness. Freezing is not recommended, as the texture may become soggy.

FAQs

Can I make this with larger eggplants?

Yes, but salt and drain the slices for 20–30 minutes to remove excess moisture and bitterness before breading.

Can I prepare the eggplant in advance?

You can bread the slices up to 4 hours ahead and refrigerate until ready to bake.

What can I serve with crispy baked eggplant?

It’s great with marinara sauce, tzatziki, or alongside pasta, salads, or grilled meats.

Can I skip the Parmesan for dairy-free?

Yes, replace it with nutritional yeast or a dairy-free Parmesan alternative.

How do I make them extra crispy?

Bake on a wire rack placed over the baking sheet to allow heat to circulate underneath.

Is peeling the eggplant necessary?

No, the peel adds flavor and texture, but you can peel if preferred.

Can I freeze the breaded eggplant before baking?

Yes, freeze in a single layer, then transfer to a freezer bag; bake from frozen, adding a few extra minutes.

Why did my coating not stick?

Make sure the slices are dry before dipping, and press the coating firmly onto each piece.

Can I use different seasonings?

Absolutely—paprika, garlic powder, or dried oregano are all excellent choices.

How do I avoid soggy eggplant?

Cut slices thick enough, bake at a high enough temperature, and avoid overcrowding the pan.

Conclusion

Crispy Baked Eggplant is a simple yet impressive recipe that turns an everyday vegetable into a crave-worthy snack or side. With its crunchy coating, tender interior, and endless dipping possibilities, this dish is one you’ll want to make again and again. Whether served for family dinners or shared at parties, it’s a guaranteed hit.

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