Crispy Baked Eggplant Recipe
Lightly battered and oven-baked to golden perfection, this Crispy Baked Eggplant Recipe delivers a crunchy panko crust and tender, creamy interior—an easy, healthier alternative to frying that’s perfect as an appetizer, sandwich filling, or main-course layer.
Ingredients
- 2 medium globe/Italian eggplants about 1½–2 lb / 700–900 g, sliced into ½-inch (1.2 cm) rounds
- 1 –1½ tsp fine sea salt optional for salting
- Neutral oil for spraying or brushing sunflower, avocado, or light olive oil
- Classic coating
- 1 cup 120 g all-purpose flour (or 1:1 gluten-free flour)
- 3 large eggs beaten (or vegan binder — see Notes)
- 1½ –2 cups panko breadcrumbs or regular breadcrumbs
- ½ cup finely grated Parmesan cheese optional; omit for vegan
- 1½ tsp garlic powder
- 1 tsp onion powder
- 1½ tsp dried oregano or Italian seasoning
- ½ tsp freshly ground black pepper
- 1 tsp smoked paprika optional
- 1 tsp finely chopped fresh parsley optional
- Finishing / serving optional
- Lemon wedges
- Fresh basil or parsley chopped
- Marinara tzatziki, tahini sauce, or garlic yogurt for dipping
Instructions
- Prep oven & pans — Preheat oven to 425°F (220°C). If using convection, set to 400°F (204°C) with fan. Place wire rack(s) on rimmed baking sheet(s) and lightly oil the racks or line the sheet with parchment beneath the rack for easy cleanup.
- Slice eggplant — Trim stems and cut eggplants into ½-inch (1.2 cm) rounds (or lengthwise planks if you prefer). Aim for even thickness so they cook uniformly.
- Optional salting — Arrange slices single-layer on a tray, sprinkle both sides lightly with salt and let sit 20–30 minutes to draw out excess moisture. Pat slices dry thoroughly with paper towels. (Skip this step if short on time or if using young eggplants.)
- Set up breading station — Bowl 1: flour (season with a pinch of salt & pepper). Bowl 2: eggs beaten with 1 tbsp water (or plant milk for vegan binder). Bowl 3: panko + Parmesan + garlic powder + onion powder + oregano + paprika + pepper + parsley — mix well.
- Dredge & coat — Work in batches: dredge each slice in flour (shake off excess), dip in egg, press into breadcrumb mixture until well coated. Place coated slices in a single layer on the wire rack. For extra-crunch, double-dip (flour → egg → crumbs → egg → crumbs).
- Oil lightly — Lightly spray or brush the tops of the coated slices with oil. A fine mister gives the most even coverage.
- Bake — Bake 18–25 minutes, flipping once halfway (about 9–12 minutes per side), until deep golden and crisp. Thicker slices may require up to 30 minutes. For an extra finish, broil 1–3 minutes at the end—watch closely to avoid burning.
- Rest & finish — Remove from oven and let rest 2–3 minutes to firm up. Squeeze lemon, sprinkle herbs, and serve immediately with desired dip or incorporate into your dish.
Notes
- Salting: Optional but helpful for older or larger eggplants to reduce bitterness and moisture. Always pat dry after salting.
- Oil: Use a light spray or brush—this recipe uses far less oil than frying while still producing crispness.
- Air fryer option: Preheat to 375°F (190°C). Arrange in a single layer and cook 8–12 minutes, flipping halfway; times vary by model.
- Vegan binders: Replace eggs with 3 tbsp aquafaba (whisked light) or ½ cup unsweetened plant milk + 2 tbsp chickpea flour. Use nutritional yeast instead of Parmesan.
- Gluten-free: Use GF 1:1 flour and GF panko or crushed cornflakes.
- Make-ahead & storage: Cool completely, layer with paper towels, and refrigerate in an airtight container up to 3 days. Re-crisp in a 375–400°F (190–204°C) oven for 8–12 minutes.
- Freezing: Flash-freeze single layers on a tray, transfer to a bag—freeze up to 2 months. Reheat from frozen in a hot oven at 400°F (200°C) until hot and crisp.
- Troubleshooting: If slices turn soggy, ensure space between pieces and use a wire rack so air circulates. If crust falls off, pat slices dry and press crumbs firmly when coating.
- Variations: Add za’atar + sesame for Middle Eastern flavours; add extra Parmesan & a touch of melted butter to crumbs for a richer crust; incorporate miso glaze for an umami finish.