Crispy Baked Eggplant Recipe That Actually Stays Crunchy Recipe

Introduction

Crispy baked eggplant is a delicious and healthier alternative to fried versions. This recipe ensures the eggplant stays crunchy with a flavorful, golden coating perfect for dipping or serving as a side.

Ingredients

• 1 large eggplant
• 1 tsp salt
• ½ cup all-purpose flour
• 2 eggs
• 1 tbsp milk
• 1½ cups panko breadcrumbs
• ¼ cup grated parmesan
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Olive oil spray

Instructions

1. Step 1: Slice the eggplant into ½-inch rounds.
2. Step 2: Salt both sides of the slices and let them sit for 30 to 60 minutes to draw out moisture.
3. Step 3: Blot the eggplant slices dry with paper towels to remove excess moisture.
4. Step 4: Preheat your oven and baking sheet to 425°F (218°C).
5. Step 5: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs mixed with milk, and one with a mix of panko, parmesan, garlic powder, and Italian seasoning.
6. Step 6: Dredge each eggplant slice first in flour, then dip in the egg wash, and finally press into the panko mixture to coat evenly.
7. Step 7: Arrange the coated slices on the hot baking sheet in a single layer, and lightly spray with olive oil.
8. Step 8: Bake for 15 to 18 minutes, then flip each slice and bake for an additional 10 to 12 minutes until golden and crisp.
9. Step 9: (Optional) For extra crispiness, broil the eggplant slices for 1 to 2 minutes at the end of baking, watching closely to avoid burning.
10. Step 10: Serve hot with marinara sauce or garlic yogurt sauce for dipping.

Tips & Variations

• For a gluten-free option, substitute all-purpose flour and panko with almond flour and gluten-free breadcrumbs.
• Adding a pinch of smoked paprika to the breadcrumb mix adds a smoky depth of flavor.
• Ensure the baking sheet is hot when placing eggplant slices to help the crust set and stay crunchy.

Storage

Store leftover baked eggplant in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or regular oven at 375°F (190°C) for about 10 minutes to restore crispiness. Avoid microwaving, as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bread crumbs instead of panko?

Panko breadcrumbs create a lighter, crunchier coating, but you can use regular breadcrumbs in a pinch. The texture will be less crispy but still tasty.

Do I need to salt the eggplant before baking?

Salting the eggplant helps remove excess moisture and bitterness, resulting in a firmer and better-textured final dish. It’s recommended for best results.

Crispy Baked Eggplant Recipe That Actually Stays Crunchy Recipe

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★★★★★

4.4 from 778 reviews

This Crispy Baked Eggplant recipe delivers perfectly crunchy eggplant slices without frying, thanks to a panko and parmesan coating baked to golden perfection. The salting step removes excess moisture, ensuring a crisp result that stays crunchy. Served hot, these eggplant rounds pair beautifully with marinara or garlic yogurt sauce for a delicious and healthier appetizer or side dish.

• Author: Luna
• Prep Time: 15 minutes plus 30–60 minutes salting time
• Cook Time: 30 minutes
• Total Time: 45–75 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Eggplant Preparation

• 1 large eggplant
• 1 tsp salt

Breadings

• ½ cup all-purpose flour
• 2 eggs
• 1 tbsp milk
• 1½ cups panko breadcrumbs
• ¼ cup grated parmesan
• 1 tsp garlic powder
• 1 tsp Italian seasoning

Additional

• Olive oil spray

Instructions

1. Slice the eggplant: Cut the eggplant into ½-inch thick rounds to ensure even cooking and a good balance between crispy exterior and tender interior.
2. Salt the eggplant: Sprinkle salt on both sides of each slice and let them sit for 30–60 minutes. This process draws out excess moisture, which is key to achieving a crunchy texture.
3. Blot dry: After salting, gently blot each slice with paper towels to remove the moisture and excess salt from the surface.
4. Preheat the oven and baking sheet: Heat your oven to 425°F (218°C) and place a baking sheet inside to warm. This preheated surface helps the eggplant crisp up as soon as it hits the pan.
5. Prepare the breading station: Set up three shallow dishes—one with flour, one with a mixture of beaten eggs and milk, and one with panko breadcrumbs combined with grated parmesan, garlic powder, and Italian seasoning.
6. Bread the eggplant slices: Dredge each slice in flour first, then dip it into the egg wash, and finally press it into the panko-parmesan mixture to coat thoroughly.
7. Arrange for baking: Place the breaded eggplant slices in a single layer on the hot, lightly oiled baking sheet to prevent sticking and encourage even crisping.
8. Bake the eggplant: Bake for 15–18 minutes, then carefully flip each slice to the other side and bake for an additional 10–12 minutes until golden and crisp.
9. Optional broiling: For an extra crunchy finish, broil the slices for 1–2 minutes at the end, watching carefully to avoid burning.
10. Serve: Serve the crispy baked eggplant hot, paired with your choice of marinara sauce or a garlic yogurt sauce for dipping.

Notes

• Salting the eggplant is crucial for removing moisture and bitterness; don’t skip this step for best texture.
• Using a preheated baking sheet increases crispiness by instantly starting the cooking process on contact.
• The optional broil step adds extra crunch but should be watched carefully to prevent burning.
• This recipe works well as a snack, appetizer, or side dish.
• For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.

Keywords: crispy baked eggplant, healthy eggplant recipe, crunchy eggplant, baked panko eggplant, eggplant appetizer