Crispy Breaded Baked Eggplant Recipe
A crispy breaded baked eggplant recipe is a wonderful way to enjoy eggplant with less oil, more crunch, and bold flavor.
Ingredients
- 2 medium eggplants sliced
- 2 cups breadcrumbs Italian seasoned
- 1 cup grated Parmesan
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- Olive oil spray or light drizzle
- Fresh parsley optional
Instructions
- Preheat oven to 425°F.
- Line baking sheet with parchment paper.
- Slice eggplants into thick rounds.
- Mix breadcrumbs and Parmesan together.
- Season flour with salt and pepper.
- Whisk eggs in a bowl.
- Dip slices into flour first.
- Coat slices in whisked eggs.
- Press slices into breadcrumb mix.
- Place slices on baking sheet.
- Spray slices lightly with oil.
- Bake for twenty minutes.
- Flip slices halfway through.
- Bake until crisp and golden.
Notes
- Salt eggplant slices first to remove moisture.
- Use panko breadcrumbs for extra crunch.
- Slice eggplant evenly for better baking.
- Avoid soaking slices in too much egg.
- Do not overcrowd the baking sheet.
- Add chili flakes for extra spice.
- Serve immediately for best crispiness.