Tender-Crispy Baked Eggplant for Light, Flavorful Meals
Healthy, crispy baked eggplant with a golden breadcrumb coating, perfect for a quick dinner or side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
2 medium eggplants
3 tablespoons olive oil
1 cup panko breadcrumbs (or whole-wheat breadcrumbs)
1/4 cup grated Parmesan cheese (optional)
2 cloves garlic, minced or 1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray or extra oil for greasing
Fresh parsley, chopped (for garnish)
Marinara sauce or yogurt dip (for serving)
Instructions
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper or grease lightly.
- Slice eggplants 1/2-inch thick. Sprinkle with salt, rest 10 minutes, then pat dry.
- Mix panko, Parmesan, garlic, oregano, paprika, salt, and pepper. Brush eggplant with olive oil and coat with mixture.
- Arrange in single layer and bake 20–25 minutes, flipping halfway. Broil 2–3 minutes if desired.
- Garnish with parsley and serve with dipping sauce.
Notes
Pat eggplant dry for crispiness. Avoid overcrowding. Parmesan or nutritional yeast is optional.