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Crispy Baked Italian Eggplant

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This Crispy Baked Italian Eggplant recipe delivers the perfect combination of crunchy coating and tender interior while offering a healthier twist by baking instead of frying. Coated in seasoned breadcrumbs, Parmesan cheese, and Italian herbs, it’s a flavorful dish that can be enjoyed as an appetizer, side dish, or main course.

Ingredients

For the Eggplant:

  • 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

Instructions

1. Prepare the Eggplant:

  1. Preheat your oven to 400°F (200°C).
  2. Slice the eggplant into ¼-inch rounds and arrange them in a single layer on a wire rack.
  3. Sprinkle salt over one side of the slices and let them sit for 15 minutes to draw out excess moisture.
  4. 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.
  5. Blot any remaining moisture with a paper towel.

2. Set Up the Breading Station:

  1. In a shallow bowl, beat the egg until smooth.
  2. In another bowl, combine the seasoned breadcrumbs, grated Parmesan cheese, and Italian herbs.

3. Bread the Eggplant:

  1. Dip each eggplant slice into the beaten egg, allowing excess to drip off.
  2. Press the slice into the breadcrumb mixture, ensuring an even coating on both sides.

4. Bake the Eggplant:

  1. Place the breaded slices on a parchment-lined baking sheet in a single layer.
  2. Bake for 15 minutes, then flip each slice and bake for an additional 5 to 7 minutes, or until golden brown and crispy.

5. Serve:

  1. Remove from the oven and serve immediately.

Notes

  • 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 the eggplant for a different twist.

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