Golden, crispy eggplant slices coated in seasoned Parmesan breadcrumbs and baked until crunchy on the outside and tender inside. A simple side dish or delicious appetizer served with marinara sauce.
Ingredients
- 1 large eggplant
- 1 teaspoon salt, for sweating the eggplant
- 1 cup breadcrumbs or panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 2 tablespoons olive oil
- 1/4 cup shredded mozzarella cheese, optional
- Fresh parsley, for garnish
- Marinara sauce, for serving
Instructions
- Prepare the Eggplant
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly brush it with olive oil.
Slice the eggplant into rounds about 1/2 inch thick.
Arrange the slices on a tray and lightly sprinkle both sides with salt. Let them sit for 20–30 minutes. This helps draw out excess moisture and can reduce bitterness.
Pat the eggplant thoroughly dry with paper towels.
- Prepare the Coating
In one shallow bowl, combine breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, paprika, onion powder, and black pepper.
In another bowl, whisk together the eggs and milk.
- Coat the Eggplant
Dip each eggplant round into the egg mixture, making sure both sides are coated.
Immediately press it into the Parmesan breadcrumb mixture, coating both sides thoroughly.
Place the coated rounds on the prepared baking sheet, leaving a little space between each piece.
Lightly drizzle or spray the tops with olive oil.
- Bake
Bake for 20–25 minutes, flipping the eggplant rounds halfway through.
Continue baking until golden brown, crisp, and tender in the center.
For extra crispiness, broil for 1–2 minutes at the end, watching closely so the Parmesan does not burn.
- Optional Cheesy Finish
Sprinkle a little shredded mozzarella over each round during the final 2–3 minutes of baking.
Return to the oven until the mozzarella is melted and bubbly.
- Serve
Garnish with fresh parsley and serve immediately with warm marinara sauce for dipping.
Recipe Notes
- Choose a firm eggplant with smooth, shiny skin.
- Keep the slices around 1/2 inch thick so they become tender without falling apart.
- Panko breadcrumbs give the crispiest coating.
- Don’t overcrowd the baking sheet; space allows hot air to circulate.
- For an even crispier result, place the eggplant rounds on a wire rack set over the baking sheet.
- For a low-carb version, replace breadcrumbs with crushed pork rinds or a low-carb breadcrumb alternative.
- An air fryer can also be used: cook at 375°F (190°C) for about 10–14 minutes, flipping halfway through.
Nut Information
- Contains tree nuts: No
- Contains peanuts: No
- Contains almonds: No
- Contains walnuts: No
- Contains pecans: No
- Contains cashews: No
- Contains pistachios: No
- Contains coconut: No
Allergy Information
- Contains dairy: Yes — Parmesan and optional mozzarella
- Contains eggs: Yes
- Contains gluten: Yes — regular breadcrumbs
- Contains nuts: No
- Contains peanuts: No
- Contains soy: May be present in breadcrumbs or packaged cheese; check labels
Q&A
Q: Do I have to salt the eggplant first?
A: No, but salting helps remove some excess moisture and bitterness. If you’re using a small, fresh eggplant, you can skip this step.
Q: Can I make these without breadcrumbs?
A: Yes. Use crushed pork rinds, almond flour, or a gluten-free breadcrumb alternative. Note that almond flour changes the allergy profile.
Q: How do I make them extra crispy?
A: Use panko breadcrumbs, don’t overcrowd the pan, lightly spray the coating with oil, and bake at high heat.
Q: Can I make these in an air fryer?
A: Yes. Air fry at 375°F (190°C) for approximately 10–14 minutes, flipping halfway through.
Q: Can I use regular Parmesan instead of freshly grated Parmesan?
A: Yes, although freshly grated Parmesan generally melts and browns more evenly.
Q: Can I freeze them?
A: Yes. Freeze the baked rounds in a single layer, then transfer them to an airtight freezer-safe container. Reheat directly from frozen in a 400°F (200°C) oven or air fryer until hot and crisp.
Q: How should I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat in an oven or air fryer to bring back the crisp texture.
Q: What can I serve with them?
A: Marinara sauce, garlic aioli, ranch dressing, tomato basil sauce, or a fresh green salad all pair well.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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