Crispy Breaded Eggplant
Crispy Breaded Eggplant baked until golden and crunchy with a tender inside, perfect as a healthy and easy dish.
Ingredients
- 1 large eggplant
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Slice eggplant into 1/4-inch rounds.
- Salt slices and let sit for 15 minutes, then pat dry.
- Prepare three bowls: flour, beaten eggs, and breadcrumb mixture with Parmesan and seasonings.
- Dip each slice in flour, then egg, then breadcrumb mixture.
- Place on baking sheet and drizzle with olive oil.
- Bake for 20–25 minutes, flipping halfway through.
- Remove when golden and crispy, then serve warm.
Notes
Do not overcrowd the baking sheet.
Pat eggplant dry for better crispiness.
Serve immediately for best texture.
Pat eggplant dry for better crispiness.
Serve immediately for best texture.