0 from 9 votes
Crispy Baked Eggplant Recipe
This Crispy Baked Eggplant is made by breading eggplant slices in a mixture of panko, parmesan cheese, garlic powder, and Italian seasoning and then baking them to crispy perfection. Serve it as a side dish or with tomato sauce on the side.
Prep Time
10 mins
Cook Time
10 mins
Total Time
38 mins
Servings: 6 servings
Calories: 174 kcal
Course:
Side Dish
Cuisine:
Italian-American Fussion
Ingredients
- 2 medium- sized globe eggplant rinsed and dried ~1 pound each*
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- ¾ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 1 ½ cups Homemade Tomato Basil Sauce optional
Instructions
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Set them aside.
- Slice eggplant into ½ inch thick slices.* Set them aside.
- Set up your dredging station: Whisk eggs in a shallow bowl. Whisk panko breadcrumbs, parmesan cheese, garlic powder, Italian seasoning and black pepper in another shallow bowl.
- Dip each eggplant slice in eggs (letting the excess drip off) first and then into the panko mixture making sure that it is coated on all sides. You may have to gently push it down to ensure that slices are fully coated.
- Transfer onto the parchment-lined baking sheet in a single layer. Repeat with remaining eggplant slices.
- Bake for 15 minutes, flip each eggplant rounds and rotate baking sheets, and bake for another 10-12 minutes or until lightly browned on top and soft to the touch.
- Serve it right away with your favorite dipping sauce (or Marinara sauce).
Cup of Yum
Notes
- * Sweating eggplants: Thanks to modern farming, nowadays the eggplants sold in the supermarket do not need salting. However, if you prefer to salt yours, check out my foolproof guide on How to Salt Eggplant.
- in an airtight container in the fridge for up to 2 days.
- Serving size: A globe eggplant that is approximately one pound sliced in 1/2-inch thickness yields 8-10 slices. Based on that, this recipe serves 6 people 3-4 crispy eggplant per person.
- Based on the size of your eggplant you may have to use a bit more (or less) egg or breadcrumbs. Use this recipe as a starting point and adjust the amounts as necessary.
- * Sweating eggplants: Thanks to modern farming, nowadays the eggplants sold in the supermarket do not need salting. However, if you prefer to salt yours, check out my foolproof guide on How to Salt Eggplant.
- Storing leftovers: I think these breaded baked eggplant slices are best on the day they are made, preferably as soon as they come out of the oven. However, you can store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition Information
Calories
174kcal
(9%)
Carbohydrates
22g
(7%)
Protein
9g
(18%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
65mg
(22%)
Sodium
353mg
(15%)
Potassium
434mg
(12%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
229IU
(5%)
Vitamin C
3mg
(3%)
Calcium
166mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 174
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 353mg | 15% |
| Potassium | 434mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 166mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.