why make this recipe
Crispy Baked Eggplant is a delightful dish that everyone can enjoy. It offers a healthy alternative to fried snacks while still providing that satisfying crunch. Perfect as an appetizer, side dish, or even a light meal, this recipe is not just tasty; it’s packed with flavor and nutrition. Making your eggplant crispy in the oven is a simple method that ensures you get all the goodness without the extra oil.
how to make Crispy Baked Eggplant
Ingredients
- 1 large eggplant, sliced
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- Salt and pepper to taste
- Olive oil spray
Directions
- Preheat the oven to 425°F (220°C).
- Slice the eggplant into 1/4-inch rounds and sprinkle with salt. Let sit for 15 minutes to draw out moisture.
- Rinse and pat the eggplant dry.
- Set up a breading station with beaten eggs in one bowl and a mixture of breadcrumbs and Parmesan cheese in another.
- Dip each eggplant slice into the egg, then coat with the breadcrumb mixture.
- Arrange the breaded eggplant on a baking sheet lined with parchment paper. Spray lightly with olive oil.
- Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- Serve hot with your favorite dipping sauce.
how to serve Crispy Baked Eggplant
Crispy Baked Eggplant can be served in many ways. You can enjoy it fresh out of the oven with a side of marinara sauce for dipping. It also pairs well with a garlic aioli or tzatziki sauce. To make it a complete meal, serve it alongside a salad or as a topping for pasta.
how to store Crispy Baked Eggplant
To store any leftovers, place the baked eggplant slices in an airtight container. They can be kept in the refrigerator for up to three days. If you want to keep them longer, consider freezing the cooked slices. Just make sure to separate them with parchment paper to prevent sticking.
tips to make Crispy Baked Eggplant
- Ensure to draw out moisture from the eggplant by salting it. This helps in getting the perfect crispy texture.
- Do not skip spraying the eggplant with olive oil before baking. This helps in achieving that golden color and crispy finish.
- Feel free to add your favorite spices or herbs to the breadcrumb mixture for extra flavor.
variation
If you want to mix it up, try adding Italian seasonings or garlic powder to the breadcrumbs for more flavor. You could also use gluten-free breadcrumbs if you need a gluten-free version.
FAQs
Can I use other vegetables instead of eggplant?
Yes! Zucchini or squash could work well with this recipe too.Is this recipe vegan-friendly?
You can make it vegan by using a flaxseed or chia seed egg substitute instead of beaten eggs.How do I know when the eggplant is cooked enough?
The eggplant should be golden brown and crispy on the outside. You can also test it with a fork; it should pierce easily when fully cooked.
Crispy Baked Eggplant
Ingredients
Main ingredients
- 1 large eggplant, sliced
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
- Salt and pepper to taste
- Olive oil spray For baking
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Slice the eggplant into 1/4-inch rounds and sprinkle with salt. Let sit for 15 minutes to draw out moisture.
- Rinse and pat the eggplant dry.
- Set up a breading station with beaten eggs in one bowl and a mixture of breadcrumbs and Parmesan cheese in another.
Breading and Baking
- Dip each eggplant slice into the egg, then coat with the breadcrumb mixture.
- Arrange the breaded eggplant on a baking sheet lined with parchment paper. Spray lightly with olive oil.
- Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
Serving
- Serve hot with your favorite dipping sauce.