Name: Crispy Baked Italian Eggplant: A Light and Flavorful Twist on a Classic
Prep time: 10 min
Cook time: PT-485003H34M6S
Total time: PT-485003H34M6S
Cuisine: Italian
Ingredients: 1 large eggplant; 1 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 1 tablespoon Italian seasoning; 1-2 large eggs; Olive oil (for drizzling or cooking spray)

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If you love eggplant, you’re in for a treat with this Crispy Baked Italian Eggplant recipe! The combination of crispy breadcrumbs and the savory Italian seasonings make this dish a perfect addition to any meal. Plus, it’s baked, not fried, so it’s a lighter, healthier option that still delivers all the flavor. Whether you’re enjoying it as a side dish or using it to make a delicious eggplant Parmesan, these crispy bites are sure to satisfy!

Why You’ll Love This Recipe

These Crispy Baked Italian Eggplants are the perfect balance of crunchy and tender. The crispy breadcrumb coating adds just the right amount of texture, while the eggplant inside stays soft and flavorful. Plus, it’s baked, not fried, so you can enjoy that crispy goodness without the extra grease. It’s an easy recipe to make and a great way to enjoy eggplant in a whole new way!

Ingredients

Here’s a sneak peek at some of the ingredients you’ll need for this dish (be sure to check the full list below):

Eggplant
Panko breadcrumbs
Parmesan cheese
Italian seasoning
Olive oil

Make sure to check out the full list of ingredients below!

Directions

Step 1: Prep the Eggplant

Start by slicing the eggplant into 1/2-inch thick rounds. You can peel the eggplant if you prefer, but leaving the skin on gives it extra texture and flavor. Sprinkle the slices with a bit of salt and let them sit for about 10 minutes. This will help draw out any excess moisture and reduce any bitterness.

Step 2: Prepare the Coating

While the eggplant is resting, set up your breading station. In one bowl, combine the panko breadcrumbs, grated Parmesan cheese, and Italian seasoning. In a separate bowl, beat an egg (or two, depending on how many slices of eggplant you’re making). This will create the perfect coating for the eggplant.

Step 3: Coat the Eggplant

Dip each slice of eggplant into the beaten egg, making sure it’s fully coated. Then, press it into the breadcrumb mixture, ensuring it’s evenly coated. Repeat for all the slices and arrange them in a single layer on a baking sheet.

Step 4: Bake the Eggplant

Preheat your oven to 400°F (200°C). Drizzle a bit of olive oil over the breaded eggplant slices or spray them with cooking spray for an extra crispy finish. Bake for 20-25 minutes, flipping halfway through, until the eggplant is golden brown and crispy on both sides.

Step 5: Serve and Enjoy!

Once the eggplant is crispy and golden, take it out of the oven and let it cool for a few minutes. Serve as a side dish, or use it in your favorite eggplant Parmesan recipe. Enjoy the crispy, flavorful goodness!

Expert Tips and Tricks

Use panko breadcrumbs: Panko breadcrumbs create a lighter, crispier texture compared to regular breadcrumbs. If you can, opt for them for that perfect crunch.
Don’t skip the salt: Letting the eggplant sit with salt draws out moisture and ensures the eggplant crisps up nicely. Just make sure to pat them dry before breading!
Add extra flavor: Feel free to add a little garlic powder or red pepper flakes to the breadcrumb mixture for extra flavor and a hint of heat.

Recipe Variations and Possible Substitutions

Vegan option: To make this dish vegan, simply swap the egg for a mixture of ground flaxseed and water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) and use dairy-free Parmesan.
Gluten-free: Use gluten-free breadcrumbs or even crushed cornflakes for a gluten-free version of this recipe.
Seasonings: If you love a more herby flavor, add fresh basil or oregano to the breadcrumb mixture.

Serving and Pairing Suggestions

This Crispy Baked Italian Eggplant makes an excellent side dish to pair with pasta, grilled chicken, or a fresh salad. You can also top it with marinara sauce and melted mozzarella for a lighter, baked version of eggplant Parmesan. It’s also delicious with a simple sprinkle of fresh basil or Parmesan on top.

Storage and Reheating Tips

Store leftover crispy eggplant in an airtight container in the fridge for up to 3 days. To reheat, place the slices in a single layer on a baking sheet and bake at 350°F (175°C) for 10-15 minutes to restore the crispiness. You can also reheat them in a toaster oven for a quicker option.

4 FAQs

Can I fry these instead of baking them?

Yes! If you prefer, you can fry the breaded eggplant slices in a bit of olive oil. Just be sure to cook them until golden brown on both sides.

Do I need to peel the eggplant?

Nope! The skin adds extra texture and flavor, but if you prefer, you can peel the eggplant before slicing.

Can I make these ahead of time?

Absolutely! You can bread the eggplant slices and store them in the fridge for a few hours before baking. Just make sure to give them a quick spritz of olive oil before baking.

What can I do if the eggplant is too soggy?

If the eggplant turns out soggy after baking, try reducing the moisture by salting the slices before breading, or baking them a little longer for extra crispiness.

Conclusion

These Crispy Baked Italian Eggplants are a fantastic way to enjoy eggplant without all the oil of frying. They’re crispy, flavorful, and versatile enough to pair with all your favorite Italian dishes. Whether you’re serving them as a side or using them in a hearty eggplant Parmesan, you’ll love the deliciously crispy texture and fresh Italian flavors. Enjoy!

Crispy Baked Italian Eggplant: A Light and Flavorful Twist on a Classic

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These Crispy Baked Italian Eggplants are a healthier alternative to the classic fried version, offering the same satisfying crunch and savory Italian flavors without the excess grease. The combination of crispy breadcrumbs, Parmesan cheese, and Italian seasoning makes this dish an excellent side, or a delicious ingredient for eggplant Parmesan.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Baked
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

1 large eggplant
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tablespoon Italian seasoning
1–2 large eggs
Olive oil (for drizzling or cooking spray)

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Instructions

Prep the Eggplant: Slice the eggplant into 1/2-inch thick rounds. Optionally, peel the eggplant. Sprinkle the slices with salt and let sit for 10 minutes to draw out excess moisture.
Prepare the Coating: In one bowl, combine the panko breadcrumbs, grated Parmesan, and Italian seasoning. In a separate bowl, beat the eggs.
Coat the Eggplant: Dip each eggplant slice into the beaten egg, then press into the breadcrumb mixture. Arrange the coated slices on a baking sheet.
Bake the Eggplant: Preheat the oven to 400°F (200°C). Drizzle olive oil over the slices or use cooking spray. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Serve and Enjoy: Once crispy, let the eggplant cool for a few minutes. Serve as a side or use in eggplant Parmesan.

Notes

Use panko breadcrumbs for a lighter, crispier texture.
Salt the eggplant before baking to ensure a crispier finish.
For extra flavor, add garlic powder or red pepper flakes to the breadcrumb mix.