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Crispy Baked Eggplant

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A delightful and healthier alternative to traditional fried eggplant, featuring a crispy coating and served with marinara sauce.

Ingredients

Scale
  • 2 medium-sized eggplants
  • Salt (to taste)
  • 1/2 cup all-purpose flour (can be substituted with almond flour for gluten-free)
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Pepper (to taste)
  • Olive oil spray (or any preferred cooking oil for spraying)
  • Marinara sauce (for serving)
  • Fresh basil (for garnish)
  • Grated cheese (for additional flavor)

Instructions

  1. Begin by washing your eggplants thoroughly. Cut off the tops and slice them into 1/4-inch rounds. Don’t be afraid if they’re a little uneven; a rustic look adds charm! Lay the slices on a towel and sprinkle generously with salt. Let them sit for about 15 minutes.
  2. While the eggplant is salting away, prepare your breading station. In one shallow dish, place the all-purpose flour (or almond flour if going gluten-free). In a second dish, whisk the eggs until pale and frothy. In a third dish, combine the breadcrumbs, garlic powder, onion powder, paprika, and pepper.
  3. Rinse off the salt from the eggplant slices and gently pat them dry with a paper towel. Dredge each slice first in the flour, shaking off any excess, then dip it into the egg mixture, and finally coat it well with the breadcrumb mixture.
  4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Space out your breaded eggplant slices on the baking sheet, making sure they don’t overlap. Spritz them lightly with olive oil spray.
  5. Bake for about 25-30 minutes, flipping halfway through until they are crispy and golden brown.
  6. Remove the eggplant from the oven and let it cool slightly. If you’re feeling extra indulgent, sprinkle some grated cheese on top while they’re still hot. Serve with marinara sauce on the side, and garnish with fresh basil.

Notes

Serve with a side salad or use as a topping for pasta. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://tashirecipez.com/crispy-oven-baked-eggplant-recipe/

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