Impossibly Crispy Baked Eggplant slices
These Impossibly Crispy Baked Eggplant slices are golden, crunchy on the outside, and tender on the inside. The secret is salting, proper coating, and high-heat baking.
They’re healthier than fried eggplant but just as satisfying. Perfect as a snack, side dish, or appetizer with your favorite dip!
Prep Time: 20 minutes
Resting Time (Salting): 30 minutes
Bake Time: 25–30 minutes
Total Time: About 1 hour 15 minutes
Servings: 4
Ingredients
1 large eggplant
1 teaspoon salt (for sweating)
1 cup breadcrumbs (panko works best)
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon black pepper
2 eggs
2 tablespoons milk
Cooking spray or 2–3 tablespoons olive oil
Instructions
1️⃣ Slice the Eggplant
Cut the eggplant into ½-inch thick rounds.
2️⃣ Remove Bitterness (Important Step!)
Sprinkle salt on both sides and let it sit for 30 minutes.
You’ll see moisture come out. Pat dry with paper towels.
3️⃣ Prepare Coating
In one bowl:
Beat eggs with milk
In another bowl:
Mix breadcrumbs, Parmesan, garlic powder, paprika, and black pepper
4️⃣ Coat the Slices
Dip each slice into egg mixture
Then press into breadcrumb mixture
Make sure it’s fully coated
5️⃣ Bake
Preheat oven to 425°F (220°C)
Line baking tray with parchment paper
Place slices in single layer
Lightly spray with oil
Bake for 20–25 minutes, flipping halfway, until golden and crispy.
Extra Crispiness Tips
✔ Use panko instead of regular breadcrumbs
✔ Don’t skip salting step
✔ Don’t overcrowd the tray
✔ Spray lightly with oil before baking
✔ Bake at high temperature
Serving Ideas
With marinara sauce
With garlic yogurt dip
In sandwiches
As a burger alternative
With a fresh salad
Nutrition (Approx. Per Serving)
Calories: 220–250
Protein: 9g
Carbs: 28g
Fat: 9g
Fiber: 6g
Final Thoughts
This recipe proves that baked eggplant can be incredibly crispy without deep frying. It’s simple, healthier, and absolutely delicious. Once you try it, you’ll never call eggplant boring again!