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.
Ingredients
  • 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
Instructions
  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.
Notes
  • 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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Comments

  1. Kathy

    Horrible! A total waste of my time and money! First of all, why Parmesan cheese and WAY too much of it, it burned! Absolutely nothing like the fried Italian way. NEVER again!

    Reply
    1. Ann Post author

      Hi Kathy, I’m very sorry you were disappointed with the outcome. Most readers have had success with this recipe over the years, so if I can help you troubleshoot, I’d be happy to.

      Reply
  2. Suzanne Riessen

    This is a perfect eggplant recipe! Delicious and foolproof!
    I used smashed crackers instead of panko and reduced the salt. I had left – over Parmesan mixture so I sliced a large russet unpeeled potato into rounds, dipped in egg and crumbs, and added them to the baking sheet.

    Reply
    1. Ann Post author

      Hi Suzanne, Smashed crackers would be a great alternative to the panko, and I love that you used the leftover Parm mixture for a sliced potato. Thanks for mentioning and so happy this was a hit!

      Reply
  3. Mike

    Came out excellent ! Five Gold Forks from the Phantom Diner!
    Used snap, crackle, pop because I had no Chex.

    Reply
  4. Kathy Dukich

    I just made this and it’s amazing … first time having eggplant. I am so happy I tried your recipe … love it.

    Reply
  5. Toni Sergi

    These were amazing! Finally a crispy, not soggy eggplant! I topped it off at the end for a minute with a little mozzerallla, cut some tomatoes to put around it, viola! My sister has a lot of eggplant growing, so I’ll be making these again!

    Reply
    1. Ann Post author

      Yay! So happy the recipe is a keeper, Toni. Your mozzarella/tomato addition sounds fantastic, and how wonderful that your sister can keep you stocked with fresh eggplant!

      Reply
  6. B

    This was seriously the best eggplant dish I’ve ever had, I used just one medium-large eggplant and only required one egg. I followed the presoak and everything turned out perfect!
    Definitely will make again.

    Reply
  7. Chris

    I got eggplants in my monthly veg/fruit delivery and this is exactly the recipe I was looking for! Thank you 🙂

    Reply
  8. Terrell Dempsey

    This has become one of my favorite recipes. We make it weekly in the summer when we have eggplant from the garden. I always sweat my eggplant with sea salt for a half-hour — even small ones I’ve grown myself. It definitely makes it meatier. I serve it with a sofrito I make with roma tomato, green pepper, and onion. It is my wife’s favorite dish!

    Reply
    1. Ann Post author

      Thanks so much for your comment, Terrell. Such a treat to have garden-fresh eggplant and your sofrito sounds terrific!

      Reply
  9. Debra

    I would recommend that the NOTES start at the BEGINNING, not at the END…I had made baked eggplant before and I am familiar with straining
    and blotting the eggplants.

    Reply
    1. Ann Post author

      Thanks for the suggestion, Debra. It’s always a good idea to read a recipe in it’s entirety before making the first time, but I realize that not everyone does this. I hope you enjoyed the eggplant.

      Reply
  10. Becky

    This sounded too good to be true! We love eggplant, hate frying. This is the second time in 3 days I’ve made it. So easy with excellent results!

    Reply
  11. Karen Duffy

    I have these in the oven now. I was going to layer them in a baking dish with mozzarella and tomato sauce, with more Parmesan sprinkled over the top, but eggplant parm is best eaten all in one sitting, as it gets mushy in the fridge. I’ve decided to leave them plain for now, to pair with roasted Brussels sprouts for tomorrow’s lunch.

    Reply