Description
Sizzling “crispy baked italian eggplant” brings Mediterranean magic to your dinner table, melding rustic charm with delightful crunch. Herb-infused golden slices promise a delectable journey through Italian countryside flavors you’ll savor with every bite.
Ingredients
Scale
Main Ingredients:
- 1 medium eggplant, sliced into 1/2-inch rounds
- 1 teaspoon salt (to draw out moisture)
Breading:
- 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for dairy-free)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
Coating and Additional Ingredients:
- 2 eggs, beaten (or 1 flax egg: 1 tablespoon flaxseed meal + 2.5 tablespoons water)
- 2 tablespoons olive oil (for drizzling or spraying)
Instructions
- Wash and thoroughly dry the eggplant, ensuring no moisture remains on the surface.
- Slice the eggplant into uniform rounds approximately 1/4 inch thick, maintaining consistent thickness for even cooking.
- Arrange the eggplant slices on a clean kitchen towel and generously sprinkle with kosher salt, allowing them to rest for 30 minutes to draw out excess moisture and bitterness.
- After resting, gently pat the eggplant slices dry with paper towels, removing the salt and released liquid.
- Preheat the oven to 425°F and line a baking sheet with parchment paper for optimal crispiness.
- Create a breading station with three separate shallow dishes: one with flour seasoned with Italian herbs, another with beaten eggs, and the third with seasoned breadcrumbs mixed with grated parmesan cheese.
- Dredge each eggplant slice first in the herbed flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the seasoned breadcrumb mixture.
- Arrange the breaded eggplant slices on the prepared baking sheet, ensuring they do not overlap.
- Lightly drizzle or spray olive oil over the breaded eggplant to enhance golden browning and crispiness.
- Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant turns a deep golden brown and becomes crispy on the edges.
- Remove from the oven and let rest for 5 minutes to allow the coating to set and cool slightly before serving.
Notes
- Choose glossy, firm eggplants without blemishes for the best texture and flavor.
- Slice eggplant uniformly to ensure even cooking and crispy edges.
- Salt slices and let sit for 30 minutes to draw out excess moisture, preventing soggy results.
- Pat eggplant dry thoroughly with paper towels to achieve maximum crispiness when baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 150mg