Name: Crispy Baked Italian Eggplant
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Cuisine: Italian
Ingredients: 1 medium eggplant, cut into ¼-inch rounds; ½ teaspoon salt; 1 large egg, beaten; ½ cup seasoned breadcrumbs; ¼ cup grated Parmesan cheese; 1 teaspoon Italian herbs blend

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Why You’ll Love This Recipe

Healthier Alternative: Baking the eggplant slices reduces the oil content, making it a lighter option compared to traditional frying.
Flavorful Coating: The combination of seasoned breadcrumbs, Parmesan cheese, and Italian herbs creates a savory crust that enhances the natural taste of the eggplant.
Versatile Dish: Enjoy these crispy slices on their own, paired with marinara sauce, or layered in a hearty eggplant Parmesan.
Ingredients

For the Eggplant:

1 medium eggplant, cut into 1/4-inch rounds
1/2 teaspoon salt
1 large egg, beaten
1/2 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon Italian herbs blend

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Eggplant:
- Preheat your oven to 400°F (200°C).
- Slice the eggplant into 1/4-inch rounds and arrange them in a single layer on a wire rack.
- Sprinkle salt over one side of the slices and let them sit for 15 minutes to draw out excess moisture.
- After 15 minutes, pat the slices dry with a paper towel, flip them over, sprinkle salt on the other side, and let them rest for another 15 minutes.
- Blot any remaining moisture with a paper towel.
Set Up the Breading Station:
- In a shallow bowl, beat the egg until smooth.
- In another bowl, combine the seasoned breadcrumbs, grated Parmesan cheese, and Italian herbs.
Bread the Eggplant:
- Dip each eggplant slice into the beaten egg, allowing excess to drip off.
- Press the slice into the breadcrumb mixture, ensuring an even coating on both sides.
Bake:
- Place the breaded slices on a parchment-lined baking sheet in a single layer.
- Bake for 15 minutes, then flip each slice and bake for an additional 5 to 7 minutes, or until golden brown and crispy.
Serve:
- Remove from the oven and serve immediately.

Servings and Timing

Servings: Approximately 4 servings
Prep Time: 30 minutes
Cook Time: 22 minutes
Total Time: 52 minutes

Variations

Flavor Enhancements: Add garlic powder, crushed red pepper flakes, or fresh herbs like basil or parsley to the breadcrumb mixture for extra flavor.
Cheese Options: Substitute Parmesan with Pecorino Romano or a dairy-free cheese alternative if desired.
Vegetable Alternatives: Try using zucchini, squash, or bell peppers in place of eggplant for a different twist.

Storage/Reheating

Storage: Store leftover eggplant slices in an airtight container in the refrigerator for up to 3 days.
Reheating: To maintain crispiness, reheat in the oven at 350°F (175°C) for 10 minutes.

FAQs

Can I use unseasoned breadcrumbs?

Yes, but adding Italian seasoning to unseasoned breadcrumbs will enhance the flavor.

Is it necessary to salt the eggplant before baking?

Salting helps draw out moisture, improving the texture and allowing the breading to adhere better.

Can I bake these without flipping them?

Flipping ensures even cooking and crispiness on both sides.

Are these suitable for freezing?

It’s best to consume them fresh, but you can freeze the breaded (unbaked) slices. Bake from frozen, adding a few extra minutes to the cooking time.

Conclusion

Crispy Baked Italian Eggplant offers a delicious and healthier alternative to traditional fried eggplant dishes. With its flavorful coating and tender interior, it’s a versatile addition to any meal. Enjoy experimenting with different flavors and serving options to make this dish your own.