Why Should You Try this Recipe?
Out of all the quick eggplant recipes to make, this oven-fried crispy eggplant is guaranteed to be a fan favorite. I personally love it because it is an Italian-inspired dish that is savory, simple, and oh so irresistibly crisp. Here are a few more reasons why it is worth a try:
- Ready in less than 30 minutes, crispy baked eggplant rounds are the perfect side dish. It comes together more quickly than everybody’s favorite, Eggplant Parmesan, but offers a very similar flavor and texture profile.
- With so many ways to prepare eggplant, this recipe is the most flavorful. Packed with robust seasonings, nutty parmesan, and crunchy panko, this dish is rich enough to serve by itself (with your favorite dipping sauce, of course!).
- This easy eggplant recipe packs serious crunch in every bite. And guess what? It uses no oil which means that it is much healthier than its pan-fried alternatives. So, go ahead and put this baked breaded eggplant recipe on the menu with no guilt.
To make sliced baked eggplant with panko, you will need globe eggplants, large eggs, panko breadcrumbs, shredded parmesan cheese, garlic powder, Italian seasoning, and black pepper.
If you prefer to serve it with a condiment on the side, my Homemade Tomato Sauce would be a perfect addition, but any of your favorite tomato sauces would work.
How to Make Crispy Eggplant?
This crispy roasted eggplant is a simple recipe that packs major flavor. Every bite of this easy side dish explodes with seasoned Italian flavor.
- Preheat the oven: Preheat the oven to 400 degrees F., and line two baking sheets with parchment paper. Set the sheets aside.
- Prepare the eggplant: Slice your eggplant into ½-inch slices, and set them aside.
- Prepare the breading station: Whisk the eggs until in a shallow bowl. Then, whisk together the breading ingredients; panko breadcrumbs, parmesan cheese, garlic powder, Italian seasoning, and black pepper in a separate bowl.
- Coat the slices: Take a slice of eggplant and dip it in the eggs, letting any excess egg drip off. Then, dip the slice in the breadcrumb mixture, ensuring that you coat each side. You may have to gently push down on the slice to give it a full coating. Repeat this step until each eggplant slice has an even layer of egg and panko.
- Transfer the slices: Transfer the coated eggplant slices onto the prepared baking tray in a single layer, meaning no pieces overlap with one another.
- Bake: Place the baking sheets in the hot oven and bake for 15 minutes. Then, flip the slices of eggplant, rotate the pans, and bake until the veggies are lightly browned on top (12-15 minutes).
- Serve: Serve your deliciously crispy oven-fried baked eggplant slices right away alongside your favorite dipping sauce.
How to Serve
One of my favorite things about this crispy roasted eggplant dish is its versatility. Whether you serve it as a crisp side dish or a savory snack, you never have to be at a loss for what to make with eggplant ever again.
- As a side dish: I think we can all agree that a good eggplant side dish recipe is a godsend for meal planning and/or entertaining. Versatile and tasty, these crispy baked rounds make a great pairing with meat dishes like my Chicken Fricassee, Turkish Kofte, and Spaghetti Bolognese.
- As an appetizer or a snack: Who says you can’t eat baked panko eggplant by itself? (Not me!) Serve these eggplant chips with warm marinara sauce or my Tomato Basil Sauce (drizzled with yoghurt dressing) or blue cheese sauce for dipping, and the whole tray will be gone in seconds.
- As a topping: For a lighter meal option, I love chopping up this crispy baked eggplant recipe and using it to top my favorite salads. Spring Mix Salad, Mediterranean Quinoa Salad, and Kale Avocado Salad recipes are a few to name.
How to Store & Reheat
Follow these easy steps for storing any leftovers so you won’t have to waste a single bite of these delicious breaded eggplant slices. Though, if I am being honest, I think these breaded baked eggplant slices taste best on the day they are made, preferably as soon as they come out of the oven.
- Storage: To store any leftovers, place the breaded slices in an airtight container in the fridge. It will stay fresh for up to 2 days, though it will likely lose its crisp texture once placed in the refrigerator.
- Reheat: To reheat your panko-baked eggplant, place it in a 300-degree F. oven for 10 minutes or until warmed through.
- Freezing: I do not recommend freezing the leftovers of this dish.
Your crunchy eggplant recipe doesn’t have to be rocket science. Whether you want to know how to bread eggplant for baking or make eggplant taste good, below are answers to some of the most popular faqs:
Yes! Since gluten comes from wheat and eggplant is wheat-free, eggplant is safe for anyone with a gluten-based dietary restriction.
No, unless it is coated with breadcrumbs. Properly cooked eggplant should have a caramelized and crispy exterior and a soft and tender interior. Giving each slice enough room in the pan will result in this ideal texture—no crowding allowed!
I recommend baking your eggplant slices at 400 degrees F. for 15 min on one side and 10-12 minutes on the other. This baking time ensures your eggplant rounds come out with a crisp, golden brown exterior and soft insides.
The best way to make your crispy eggplant slices taste good is to coat them with delicious ingredients. Breading your eggplant in panko breadcrumbs, nutty parmesan cheese, and fresh Italian seasonings will give them a mouthwatering flavor.
Other Baked Eggplant Recipes You Might Like:
Are you still wondering what can you do with an eggplant? Then, here are a few more baked eggplant recipes for you from the archives:
- Roasted Eggplant Halves
- Mediterranean Stuffed Eggplant
- Whole Roasted Eggplants
- Fire Roasted Eggplants
- Eggplant Pomodoro Pasta
- Roasted Eggplant with Yogurt
Crispy Baked Eggplant Recipe
- 2 medium- sized globe eggplant rinsed and dried ~1 pound each*
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- ¾ cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 1 ½ cups Homemade Tomato Basil Sauce optional
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Set them aside.
- Slice eggplant into ½ inch thick slices.* Set them aside.
- Set up your dredging station: Whisk eggs in a shallow bowl. Whisk panko breadcrumbs, parmesan cheese, garlic powder, Italian seasoning and black pepper in another shallow bowl.
- Dip each eggplant slice in eggs (letting the excess drip off) first and then into the panko mixture making sure that it is coated on all sides. You may have to gently push it down to ensure that slices are fully coated.
- Transfer onto the parchment-lined baking sheet in a single layer. Repeat with remaining eggplant slices.
- Bake for 15 minutes, flip each eggplant rounds and rotate baking sheets, and bake for another 10-12 minutes or until lightly browned on top and soft to the touch.
- Serve it right away with your favorite dipping sauce (or Marinara sauce).
- Serving size: A globe eggplant that is approximately one pound sliced in 1/2-inch thickness yields 8-10 slices. Based on that, this recipe serves 6 people 3-4 crispy eggplant per person.
- Based on the size of your eggplant you may have to use a bit more (or less) egg or breadcrumbs. Use this recipe as a starting point and adjust the amounts as necessary.
- * Sweating eggplants: Thanks to modern farming, nowadays the eggplants sold in the supermarket do not need salting. However, if you prefer to salt yours, check out my foolproof guide on How to Salt Eggplant.
- Storing leftovers: I think these breaded baked eggplant slices are best on the day they are made, preferably as soon as they come out of the oven. However, you can store leftovers in an airtight container in the fridge for up to 2 days.