Crispy Oven Eggplant (Printable Version)
Oven-browned eggplant coins coated in Parmesan and crunchy crumbs, with herbs and plenty of flavor.
# What You'll Need:
→ Main
01 -
1 medium eggplant
→ Coating and Flavor
02 -
Black pepper, add as you like
03 -
Salt, just throw in to taste
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon garlic powder
06 -
1/2 cup fresh Parmesan, shredded
07 -
1 cup panko bread crumbs
08 -
1/2 cup olive oil
# Step-by-Step Guide:
01 -
After the eggplant comes out of the oven, let it hang out for a little bit so it can cool off. It tastes best when it's still warm, whether you’re snacking, adding it to a meal, or serving up on a platter.
02 -
Toss your tray in the oven for somewhere between 25 and 30 minutes. Flip each piece about halfway, so both sides get crispy and golden.
03 -
Put your coated eggplant rounds in just one layer over a sheet of parchment. This makes cleanup a breeze and gives you super crunchy results.
04 -
Firmly press eggplant pieces into your crumb mix, making sure every side’s nicely covered. Don’t be shy—give it a gentle squeeze to help the coating stick.
05 -
Splash both sides of each eggplant slice with olive oil. Use your hands or a brush to make sure it’s coated all over.
06 -
Grab a shallow bowl and dump in your panko, Parmesan, garlic powder, smoked paprika, salt, and a dash of black pepper. Give everything a good stir.
07 -
Give salted eggplant a good rinse under cold water, then pat dry with paper towels until you soak up all that extra water.
08 -
Cut your eggplant into circles about half an inch thick. Sprinkle them with salt and let them chill for 30 minutes. This helps pull out extra liquid and cuts the bitterness.
09 -
Crank your oven up to 425°F (220°C). That way, you’ll end up with eggplant slices that are perfectly crisped.
# Additional Notes:
01 -
Mix in some basil or oregano with your breadcrumbs if you’re craving more herby flavor.
02 -
Baked eggplant leftovers are awesome tossed in a salad or stuffed in a sandwich.
03 -
You could try an air fryer if you're after less oil—your eggplant will still turn out crispy.
04 -
Can’t do dairy? Replace Parmesan with Asiago or go with nutritional yeast for a plant-based twist.