Description
Baked italian eggplant delivers a delightful crunch that brings comfort to your dinner table with minimal effort. Seasoned breadcrumbs and a golden finish make this simple dish shine without complicated techniques.
Ingredients
Scale
Primary Ingredients:
- 1 large Eggplant
- 2 large Eggs
- 1 cup Italian breadcrumbs
- ½ cup Parmesan cheese
Seasonings:
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- Salt
- Pepper
Cooking Ingredients:
- 2 tablespoons Olive oil
- Fresh parsley
Instructions
- Grab a large eggplant and slice it into ½-inch rounds. Sprinkle 1 teaspoon salt over the slices and let them sit for 15 minutes to draw out moisture. Use paper towels to thoroughly blot each slice dry.
- Mix 1 cup breadcrumbs, ½ cup Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon basil, salt, and pepper in a shallow dish. Whisk 2 eggs in a separate bowl.
- Dunk each eggplant slice into the beaten eggs, ensuring complete coverage. Roll the slice through the seasoned breadcrumb mixture, pressing firmly to create an even coating.
- Preheat your oven to 400°F. Line a baking sheet with parchment paper. Arrange the breaded eggplant slices in a single layer without overlapping.
- Drizzle 2 tablespoons olive oil evenly across the breaded slices. This helps achieve maximum crispiness during baking.
- Slide the baking sheet into the 400°F oven. Bake for 25-30 minutes, rotating the pan halfway through to ensure uniform browning.
- Check for a golden-brown exterior and crisp texture. Remove from the oven and let the slices rest for 3-4 minutes. Sprinkle with fresh chopped parsley if desired.
Notes
- Salt the eggplant before breading to draw out excess moisture and reduce bitterness, ensuring a crispier final texture.
- Use fresh breadcrumbs instead of store-bought for a more authentic and crunchy coating that sticks better to the eggplant.
- For a gluten-free version, swap regular breadcrumbs with almond meal or gluten-free breadcrumbs to maintain the crispy exterior.
- Serve these slices hot and fresh from the oven to keep the breading perfectly crisp and prevent soggy edges.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 to 4
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 180 mg