Description
Crispy Baked Eggplant transforms the humble eggplant into a crunchy, savory delight that captivates everyone. With golden-brown slices that boast a perfectly crisp exterior and creamy interior, this dish is ideal for any occasion—from cozy family dinners to lively gatherings. Simple to prepare and incredibly versatile, Crispy Baked Eggplant can be served as an appetizer or a side dish, making it a must-try recipe for both eggplant enthusiasts and skeptics alike.
Ingredients
Scale
- 1 medium eggplant (about 1 pound)
- 2 tablespoons extra virgin olive oil
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Slice the eggplant into half-inch rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices. In one bowl, mix panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper. In another bowl, drizzle olive oil over each slice before coating with the breadcrumb mixture.
- Arrange coated slices on a parchment-lined baking sheet with space between them. Bake for 25-30 minutes until golden brown and crispy, flipping halfway through.
- Let cool slightly before serving with marinara sauce or enjoy plain.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 slices (85g)
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg