Description
This Crispy Baked Italian Eggplant recipe offers a deliciously golden and crunchy way to enjoy eggplant without frying. The eggplant slices are salted to remove excess moisture, then breaded with Italian-style breadcrumbs and Parmesan cheese before baking to perfection. Served warm with fresh parsley and optional marinara sauce, this vegetarian recipe is perfect as a side dish or appetizer featuring classic Italian flavors.
Ingredients
Scale
Eggplant Preparation
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt (for sweating the eggplant)
Breading Station
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
Other
- Olive oil spray or drizzle
- Chopped fresh parsley (optional, for garnish)
- Marinara sauce (optional, for serving)
Instructions
- Salt the Eggplant: Arrange the eggplant slices in a single layer on paper towels or a wire rack. Sprinkle both sides evenly with salt and let them sit for 30 minutes to draw out excess moisture. This step helps achieve a crispier texture when baked. Afterward, pat the slices dry thoroughly with fresh paper towels.
- Prepare for Breading: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Set up a dredging station by placing the flour in one shallow bowl, the beaten eggs in another, and in a third bowl combine the Italian-style breadcrumbs, grated Parmesan, garlic powder, dried oregano, and black pepper.
- Bread the Eggplant: Take each eggplant slice and first coat it lightly but thoroughly in flour, shaking off any excess. Next, dip the slice into the beaten eggs, ensuring it is well coated. Finally, press the slice into the breadcrumb mixture to cover completely, pressing gently so the coating adheres well.
- Bake the Slices: Arrange the breaded eggplant slices in a single layer on the prepared baking sheet. Lightly spray or drizzle olive oil over the slices to promote browning. Bake in the preheated oven for 25–30 minutes, flipping the slices halfway through to ensure even crispiness and a golden brown color on both sides.
- Serve: Remove the eggplant from the oven and serve warm. Garnish with chopped fresh parsley if desired, and offer marinara sauce on the side for dipping. Enjoy as a savory side dish or as a tasty appetizer with Italian flair.
Notes
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- To create a heartier meal, layer the baked eggplant slices with marinara sauce and cheese to make a traditional baked eggplant Parmesan.
- Make sure to pat the eggplants dry well after salting to ensure maximum crispiness.
- Olive oil spray helps achieve a crisp crust without adding excess fat.
- Prep Time: 50 minutes (including 30 minutes salting time)
- Cook Time: 30 minutes
- Category: Side Dish or Appetizer
- Method: Baking
- Cuisine: Italian
