Crispy Baked Eggplant Recipe That Actually Stays Crunchy Recipe
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.
- 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
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
- 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.
- 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.
- Blot dry: After salting, gently blot each slice with paper towels to remove the moisture and excess salt from the surface.
- 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.
- 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.
- 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.
- 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.
- 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.
- Optional broiling: For an extra crunchy finish, broil the slices for 1–2 minutes at the end, watching carefully to avoid burning.
- 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
