Crispy Baked Eggplant (Printable Version)
# What You'll Need:
→ Main
01 -
1 medium eggplant
→ Coating and Flavor
02 -
Black pepper, as much as you like
03 -
Salt, add as needed
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon garlic powder
06 -
1/2 cup Parmesan cheese, grated by hand
07 -
1 cup panko breadcrumbs
08 -
1/2 cup olive oil
# Steps to Follow:
01 -
Let it rest for a few minutes after baking so it’s easy to handle. Have it warm as a starter, with your meal, or on its own.
02 -
Pop it in your oven and bake 25 to 30 minutes. Flip each piece about halfway and wait for that crispy, golden finish.
03 -
Lay out each breaded round in one layer on a tray covered with parchment paper. This helps everything cook crispy and cleanup is a breeze.
04 -
Push every oily eggplant slice firmly into your breadcrumb mixture. Turn them over and press so the outside gets coated all around.
05 -
Pour olive oil on both sides of your eggplant rounds. Rub it on if you need to get all the spots covered.
06 -
Mix salt, black pepper, smoked paprika, garlic powder, grated Parmesan, and panko together in a big shallow bowl.
07 -
Run the eggplant slices under cool water to rinse off the salt. Dry every piece well with some paper towels.
08 -
Cut your eggplant into circles about half an inch thick. Sprinkle salt over each piece, then leave them alone for 30 minutes so the juices and bitterness come out.
09 -
Heat your oven up to 425°F (220°C) so everything gets a crisp crust.
# Additional Tips:
01 -
Mix in a pinch of dried basil or oregano with your breadcrumbs to boost the flavors.
02 -
Toss leftovers into your next salad or stuff them into a sandwich.
03 -
You can air fry these if you want to cut back on oil but keep that crunch.
04 -
Try switching out Parmesan with Asiago, or use nutritional yeast if you skip dairy.