Impossibly Crispy Baked Eggplant
Impossibly Crispy Baked Eggplant is a delightful dish that brings together the satisfying crunch of panko breadcrumbs and the savory notes of Parmesan cheese, making it a perfect side or main attraction. This simple recipe transforms eggplant into an irresistible treat that even picky eaters will love. Ideal for busy weeknights or family gatherings, this baked version avoids the heaviness of frying while still delivering on flavor and texture. With just a few steps, you can enjoy golden, crispy slices that are both healthy and delicious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 medium eggplant
- 1/2 cup olive oil
- 1 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the eggplant into 1/2-inch rounds and sprinkle generously with salt; let sit for 30 minutes to draw out moisture.
- Rinse the eggplant under cold water and pat dry thoroughly.
- In a shallow dish, combine panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper.
- Drizzle olive oil over each slice of eggplant until evenly coated.
- Dip each oiled slice into the breadcrumb mixture until fully coated.
- Arrange coated slices in a single layer on a parchment-lined baking sheet.
- Bake for about 25-30 minutes, flipping halfway through until golden brown and crispy.
- Allow to cool for a couple of minutes before serving.
Nutrition
- Serving Size: 1 slice (30g)
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg