Crispy Baked Eggplant with Italian Seasoning
Crispy Baked Eggplant with Italian Seasoning is a flavorful, healthy alternative to traditional fried eggplant. Coated in a crunchy breadcrumb mixture infused with Italian herbs, these eggplant slices are baked to golden perfection—crispy on the outside and tender on the inside. This dish makes a great appetizer, side dish, or even a base for eggplant Parmesan, without the extra oil from frying.
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Total Time: 40-45 minutes
Ingredients:
1 large eggplant, sliced into rounds
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
1 egg, beaten
Olive oil spray
Salt and pepper to taste
Directions:
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a shallow dish, mix breadcrumbs, Parmesan, oregano, basil, garlic powder, salt, and pepper.
Dip each eggplant slice into the beaten egg, then coat with the breadcrumb mixture.
Place the coated slices on the baking sheet and lightly spray with olive oil.
Bake for 20-25 minutes, flipping halfway, until golden and crispy. Serve warm!
Tips & Tricks
Salt the Eggplant:
Before breading, sprinkle the sliced eggplant with salt and let them sit for about 10-15 minutes. This helps draw out excess moisture, which prevents sogginess and ensures they crisp up better when baked.
Use Panko Breadcrumbs:
For the crispiest texture, use panko breadcrumbs instead of regular ones. They create a light, airy coating that turns golden and crunchy.
Add Extra Flavor:
Add garlic powder, onion powder, or even a bit of grated Parmesan to the breadcrumb mixture for more flavor depth.
Use Olive Oil Spray:
Lightly spray the eggplant slices with olive oil before baking to enhance crispiness without overdoing the oil. A brush of oil works too if you prefer a more controlled amount.
Don’t Overcrowd the Pan:
Arrange the eggplant slices in a single layer on the baking sheet. Overcrowding will cause them to steam rather than crisp.
Flip Halfway:
For even cooking, flip the eggplant slices halfway through the baking process to ensure they crisp up on both sides.
Serve Immediately: These baked eggplant slices are best enjoyed right out of the oven for maximum crispness.
Nutrition Facts (Per Serving, based on 4 servings)
Calories: 120-150 kcal
Protein: 4-5 g
Carbohydrates: 20-22 g
Fiber: 6-8 g
Sugar: 3-5 g (from the eggplant)
Fat: 4-6 g
Saturated Fat: 0.5-1 g
Cholesterol: 0 mg
Sodium: 400-500 mg (varies with salt and seasoning)