Crispy Baked Eggplant
A delightful and healthy alternative to fried snacks, Crispy Baked Eggplant offers a satisfying crunch and is perfect as an appetizer, side dish, or light meal.
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.
Notes
To store leftovers, place baked eggplant slices in an airtight container; they can be kept in the refrigerator for up to three days. For longer storage, freeze them with parchment paper to prevent sticking. Ensure to draw out moisture from the eggplant by salting it for perfect crispiness.