Description
Crispy Oven-Baked Eggplant transforms simple eggplant slices into crunchy, golden bites coated with panko breadcrumbs, Parmesan, and savory seasonings. Perfect as an appetizer, side dish, or addition to pasta.
Ingredients
- 1 large eggplant
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. Preheat the oven to 425°F (220°C).
2. Slice the eggplant into 1/2-inch rounds and sprinkle them lightly with salt. Let the slices sit for about 30 minutes to draw out excess moisture.
3. Rinse the salted eggplant slices under cold water and pat them completely dry with paper towels.
4. In a bowl, mix the panko breadcrumbs, garlic powder, salt, black pepper, and grated Parmesan cheese.
5. Drizzle olive oil over the eggplant slices and coat each slice in the breadcrumb mixture.
6. Place the coated slices on a parchment-lined baking sheet in a single layer.
7. Bake for 25–30 minutes until golden brown and crispy, flipping the slices halfway through cooking.
8. Serve warm as an appetizer, side dish, or add to pasta or salads.
Notes
Salting the eggplant helps remove bitterness and improves texture.
For extra crispiness, place the slices on a wire rack over the baking sheet.
Serve with marinara sauce, garlic yogurt dip, or tzatziki for dipping.
Leftovers can be reheated in the oven or air fryer to maintain crispiness.
Nutrition
- Serving Size: 3 pieces (120g)
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg