Description
Crispy oven-baked eggplant rounds offer a lighter, no-fry alternative for achieving perfect crunch. Slices are coated in seasoned flour, egg, and a panko-Parmesan mix, then baked until golden and crisp. This makes an easy and tasty vegetarian side or main dish.
Ingredients
- 1 medium eggplant, sliced into ½-inch rounds
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs
- 1 cup finely grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- Fresh lemon wedges (for serving)
- Warm marinara sauce (for dipping)
Instructions
- Heat oven to 450°F. Place olive oil and butter on a large baking sheet. Set the sheet in the oven for 3–5 minutes until the butter melts and just starts to brown.
- In one shallow bowl, mix flour with a pinch of salt and pepper. In a second bowl, beat the eggs. In a third bowl, combine panko breadcrumbs, Parmesan cheese, parsley, and the remaining salt and pepper.
- Dredge each eggplant slice in flour, shaking off excess. Dip the slice in the beaten egg, then press it into the panko mixture until fully coated on both sides.
- Carefully place the coated slices on the hot baking sheet. Bake for 15 minutes until golden on the bottom.
- Turn each slice over and bake for another 15 minutes until both sides are crisp and golden brown.
- Transfer the eggplant to a serving platter. Serve warm with lemon wedges and marinara sauce for dipping.
Notes
- Baking the sheet with the oil and butter beforehand helps create a crispier base for the eggplant.
- Press the panko mixture firmly onto the eggplant for best coating adherence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven Baking
- Cuisine: American