Crispy Baked Eggplant

By Ann Fulton

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Perfect all by themselves or dipped in your favorite marinara sauce, these tasty bites often vanish straight from the baking sheet in our house!


My family always felt lukewarm towards eggplant…until this recipe. And it’s easy!

Simply dredge slices of egg-dipped eggplant into a flavorful combination of Parmesan, crumbs, and seasoning. Then roast the pieces just long enough to crisp the outside before the inside becomes too soft.



In previous recipes, I have mentioned using crushed Rice Chex as a gluten-free option to panko or dry breadcrumbs. I now use the Rice Chex crumbs even when not required by a dietary restriction. Even the gluten eaters claim to prefer the texture they deliver over the old standby. That said, feel free to choose according to preference or what you have on hand.

For those wishing to try the Chex option, three cups of Rice Chex yields approximately one cup of crumbs. Just like breadcrumbs, they may be stored for several months in an airtight container.

Economical, easy, and convenient!

For an easy-to-prepare, rustic tomato sauce that I love to serve with these tasty bites, follow this recipe link for Speedy Cherry Tomato Sauce. Putting both recipes together and piling atop hot-cooked pasta creates a simple twist on the classic eggplant Parmesan.

I especially love this Deconstructed Eggplant Parmesan ⇩⇩⇩because the eggplant stays nice and crispy.

Watch out for sticky fingers…these might not make it past the baking sheet!  🙂

Perfect all by themselves or dipped in your favorite tomato sauce, these tasty bites often vanish straight from the baking sheet in our house!
Crispy Baked Eggplant
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4-6 servings
Perfect all by themselves or dipped in your favorite tomato sauce, these tasty mouthfuls often vanish straight from the baking sheet in our house.   Small or baby eggplants are ideal for this recipe. They don’t have the bitter, watery characteristic of larger eggplants, and the thinner diameter allows for bite-size rounds that make perfect poppers whether served as an appetizer or side dish.
  • 2 pounds small to medium-size eggplant (about 6 depending on exact size)
  • 2 large eggs
  • 3/4 cup finely grated Parmesan cheese
  • 3/4 cup plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option)
  • 1 teaspoon dried Italian Seasoning
  • 1/2 teaspoon each kosher salt and freshly ground pepper
  • Olive oil, for baking sheets
  • Optional: marinara sauce for dipping
  1. Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with oil. Set aside. (You may need to use two sheets.)
  2. In a shallow bowl, whisk together the eggs and 1 tablespoons water. In another bowl (a pie plate works well), combine the panko or Rice Chex crumbs, Parmesan, Italian seasoning, salt and pepper.
  3. Cut the eggplants into thick rounds. (I like them to be between 1/2 and 3/4 inches thick so they have time to brown in the oven before they become too soft.) Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet.
  4. Bake until golden brown on the bottom, 17-20 minutes. (Peek underneath using a spatula; if they aren’t yet golden, give them a few more minutes and check again.) Flip the slices and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more. All ovens vary, so don’t hesitate to adjust a few minutes either way. You want the first side to be golden brown; then worry more about doneness and texture than getting the second side equally browned. (When pressed for time, I have simply given the tops a quick broil rather than flipping and cooking for the additional 10 minutes.)
  5. Remove from the oven, and serve as is or with a side of marinara sauce for dipping.
  • If you’d like to try this recipe with larger eggplants, I recommend placing the slices in a colander and tossing with a half-teaspoon or so of salt. Allow the excess moisture to drain for 20-30 minutes, and then blot dry and proceed as directed.
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    1. Ann Post author

      Hi David, Though I have an air fryer, I have somehow not made this recipe it in – probably because I always make a bigger batch than what would fit in mine. I do think it would work well, however, and I’d use a temp in the range of 375-400℉ and estimate they’d take 15-20 minutes. I would also flip the eggplant halfway through. If you try, I’d love to know how you make out!

  1. Sandra Young

    I love this recipe still,been a while because of some person endeavors.Im now settled and will be making this more often

    1. Ann Post author

      Sandra, Thank you for your five star rating. I’m happy you love this eggplant recipe and that you will have more time make it!

    1. Emily Russo, MS, RD, CDN

      Hi Cindy, thanks for reaching out! The reason we don’t list nutritional breakdowns next to each recipe is because the numbers can change significantly depending on brands people buy and how exact the measuring is. In saying that, I’ll email you separately to provide you with my best estimations on the nutrients you would like to know about. I’m happy to help!