Crispy Baked Eggplant Recipe
Serves 610 mins prep28 mins cook
This Crispy Baked Eggplant is made by breading eggplant slices in a mixture of panko, parmesan cheese, garlic powder, and Italian seasoning and then baking them to crispy perfection. Serve it as a side dish or with tomato sauce on the side.
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What you need
Instructions
0 Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Set them aside. 1 Slice eggplant into ½ inch thick slices.* Set them aside. 2 Set up your dredging station: Whisk eggs in a shallow bowl. Whisk panko breadcrumbs, parmesan cheese, garlic powder, Italian seasoning and black pepper in another shallow bowl. 3 Dip each eggplant slice in eggs (letting the excess drip off) first and then into the panko mixture making sure that it is coated on all sides. You may have to gently push it down to ensure that slices are fully coated. 4 Transfer onto the parchment-lined baking sheet in a single layer. Repeat with remaining eggplant slices. 5 Bake for 15 minutes, flip each eggplant rounds and rotate baking sheets, and bake for another 10-12 minutes or until lightly browned on top and soft to the touch. 6 Serve it right away with your favorite dipping sauce (or Marinara sauce).View original recipe