Description
These crispy baked eggplant slices are golden on the outside, tender on the inside, and full of flavor. Perfect as a snack, side dish, or party appetizer, they’re baked instead of fried for a lighter twist. Pair them with marinara sauce or your favorite dip for a crowd-pleasing treat.
Ingredients
1 medium eggplant, sliced into ¼-inch rounds
2 large eggs, beaten
1 cup breadcrumbs (panko or Italian-style for best flavor)
½ cup grated Parmesan cheese
2 tablespoons olive oil (or cooking spray)
½ teaspoon salt
¼ teaspoon black pepper
Optional: ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, pinch of red pepper flakes
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice eggplant into ¼-inch rounds. Lightly salt and let rest for 10 minutes, then pat dry.
In one shallow bowl, whisk eggs. In another, combine breadcrumbs, Parmesan, and optional seasonings.
Dip each slice into eggs, then coat in breadcrumb mixture. Place on the prepared baking sheet.
Drizzle or spray lightly with olive oil.
Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy.
Serve warm with marinara sauce or your favorite dip.
Notes
For extra crunch, use panko breadcrumbs.
To store: refrigerate in an airtight container for up to 3 days. Reheat in oven for best crispness.
To freeze: bake slices, let cool, freeze in a single layer, then reheat directly from frozen.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer / Side Dish
- Method: Baking
- Cuisine: American / Italian-inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: ~180
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 60 mg
