Crispy Baked Italian Eggplant: A Light and Flavorful Twist on a Classic
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.
- 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
- 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)
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.
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Prepare the Coating: In one bowl, combine the panko breadcrumbs, grated Parmesan, and Italian seasoning. In a separate bowl, beat the eggs.
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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.
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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.
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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.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 150
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 80mg