Crispy Baked Eggplant is a yummy snack or appetizer (and it’s great baked into our favorite Eggplant Parmesan). Tender slices of eggplant are coated in an easy seasoned breadcrumb/parmesan mixture and baked to crispy perfection!
Breaded and baked eggplant slices are creamy soft on the inside and crispy on the outside, and adapt well to a variety of baked eggplant recipes and can even replace noodles in your favorite Easy Homemade Lasagna recipe! We love Meatball Subs and often made eggplant parmesan sub sandwiches using these slices in place of the meatballs!
How to Prepare Eggplant
Wash the eggplant and cut off both ends. There is no need to peel the eggplant in this recipe as it bakes up perfectly tender. Slice the eggplant into 1/4″ (or slightly thicker if you’d prefer) slices.
To Salt Eggplant or not to salt… this is the question! I like to salt the eggplant for this recipe as it draws out moisture (and some bitterness) making for a crispy exterior. Generously sprinkle both sides of the slices and allow to sweat for 30 minutes. The eggplant will sweat out some of the moisture.
You’ll want to give the eggplant a quick rinse to remove some of the salt but be sure to be quick so it doesn’t soak up moisture. Immediately dab them dry with a paper towel.
How to Bake Eggplant
Eggplant is an easy vegetable to make and tastes great. Once cooked, the texture can become similar to a soft baked zucchini. The secret to transforming this mild tasting veggie into a savory and substantial dish is all in the prepping. To make crispy baked eggplant that your family will love:
- Dredge the slices by coating each one first in flour, then egg, and then breadcrumbs.
- Place the slices on a cookie sheet and spritz with a little bit of olive oil.
- Bake until soft on the inside and crispy brown on the outside.
How Long to Bake Eggplant
Since these are thin slices of eggplant they only need about 10 minutes in a hot oven. A whole, roasted eggplant, which you would use for baba ganoush, can take much longer.
If you slice your eggplant a bit thicker, it may need a little bit of extra time to become tender.
To Freeze Baked Eggplant: You can freeze the slices for up to three or four months. Just pack them in zip lock freezer bags and remove as few or as many as you need for a quick lunch or dinner for one or two.
Try These Tasty Italian Favorites:
Cook Time 10 minutes
Total Time 45 minutes
Baked eggplant is a great side dish or adapts well to a variety of other baked eggplant recipes!
- 1.5-2 lbs eggplant sliced 1/4 inch
- 1/2 cup flour
- 4 eggs
- 2 cups Italian bread crumbs
- 1/3 cup parmesan cheese shredded
- 1 lemon use only the zest of 1 lemon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon basil fresh
Preheat oven to 425 degrees F. Prepare two baking pans with parchment paper and set aside.
Slice eggplant about 1/4 inch thick. Place on paper towel lined baking sheet and sprinkle with salt. Allow to sit for 30 minutes.
Whisk eggs together in a shallow bowl. In a second shallow bowl, add the flour. In a third bowl combine the breadcrumbs, parmesan, lemon zest, garlic powder and basil. Set all three bowls aside.
After the eggplant has sat for 30 minutes, rinse well under cold running water well and pat dry.
Dredge each slice of eggplant first in the flour, then into the egg, and finally in the breadcrumb mixture. Place each slice of eggplant on prepared parchment lined pans.
Bake for 5 minutes, then flip and bake for 5 minutes more or until golden brown.
Calories: 216, Fat: 5g, Saturated Fat: 1g, Cholesterol: 84mg, Sodium: 501mg, Potassium: 321mg, Carbohydrates: 33g, Fiber: 4g, Sugar: 5g, Protein: 10g, Vitamin A: 4.6%, Vitamin C: 11.9%, Calcium: 12.7%, Iron: 14.1%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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