Crispy Oven-Baked Eggplant: The Most Sensational 30-Minute Side Dish
Crispy Oven-Baked Eggplant is a flavorful and guilt-free dish featuring tender eggplant slices coated in seasoned panko and Parmesan, baked until golden and crunchy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer/Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 large eggplant
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. Preheat the oven to 425°F (220°C).
2. Slice the eggplant into 1/2-inch rounds and sprinkle them lightly with salt. Let sit for about 30 minutes to draw out excess moisture.
3. Rinse the eggplant slices under cold water and pat them dry with paper towels.
4. In a bowl, mix the panko breadcrumbs, garlic powder, salt, black pepper, and grated Parmesan cheese.
5. Drizzle olive oil over the eggplant slices and coat each slice thoroughly in the breadcrumb mixture.
6. Arrange the coated slices on a parchment-lined baking sheet.
7. Bake for 25–30 minutes, flipping halfway through, until the eggplant is golden brown and crispy.
Notes
Serve warm as an appetizer, snack, or side dish.
These crispy eggplant slices pair well with marinara sauce, garlic yogurt dip, or tzatziki.
For extra crispiness, avoid overcrowding the baking sheet.
Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven or air fryer to maintain crispness.
Nutrition
- Serving Size: 3 pieces (120g)
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
Find it online: https://paulakitchen.com/crispy-oven-baked-eggplant/