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Yummy Crispy Baked Eggplant

Deliciously crispy baked eggplant slices, perfectly seasoned and easy to make, ideal for plant-based meals.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American, Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large eggplant, sliced into ½-inch rounds
  • 1 cup breadcrumbs (preferably whole wheat for added fiber)
  • ½ cup grated Parmesan cheese (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 2 large eggs, beaten
  • as needed Olive oil spray

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Slice the eggplant into ½-inch rounds. Lightly salt both sides and let them sit for about 20 minutes to draw out moisture.
Coating
  1. In a bowl, mix the breadcrumbs with Parmesan, garlic powder, Italian seasoning, salt, and pepper.
  2. Rinse the salted eggplant slices under cold water and pat them dry with a paper towel. Dunk each slice in the beaten eggs, then coat with the breadcrumb mixture, ensuring each side is covered well.
Baking
  1. Place the coated eggplant slices on a baking sheet lined with parchment paper. Spray the tops lightly with olive oil to ensure that they get crispy in the oven.
  2. Bake in the preheated oven for about 15-20 minutes or until they are golden brown and crispy, flipping halfway through.
  3. Remove from the oven and let cool slightly before serving. Garnish with fresh herbs if desired.

Notes

For perfect crunch, ensure eggplant slices are salted before cooking. You can add spices like paprika or cayenne to the breadcrumb mixture for more flavor. Don’t overcrowd the baking sheet to avoid steaming.