Crispy Oven-Baked Eggplant
Crispy Oven-Baked Eggplant is a delightful, guilt-free indulgence that transforms humble eggplants into crunchy bites bursting with flavor. This easy recipe features perfectly seasoned slices coated in panko breadcrumbs and baked to golden perfection. Whether served as an appetizer, side dish, or tossed into pasta, this dish is sure to impress at any gathering. Enjoy the satisfying crunch and savory goodness that will have everyone coming back for more.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Appetizer/Side Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 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
- Preheat oven to 425°F (220°C).
- Slice eggplant into 1/2-inch rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
- Rinse the salted slices under cold water and pat dry with paper towels.
- In a bowl, combine panko breadcrumbs, garlic powder, salt, pepper, and Parmesan cheese.
- Drizzle olive oil over eggplant slices; coat each slice in the breadcrumb mixture.
- Place coated slices on a parchment-lined baking sheet and bake for 25-30 minutes until golden brown, flipping halfway through.
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