Crispy Baked Eggplant
Crispy Baked Eggplant features perfectly baked eggplant with a golden, crunchy exterior and a tender, flavorful inside, making it a delightful dish for any gathering.
Ingredients
Eggplant Preparation
- 2 medium-sized eggplants
- Salt to taste
Breading Mixture
- 1/2 cup all-purpose flour can be substituted with almond flour for gluten-free
- 2 large eggs
- 1 cup breadcrumbs use panko for extra crunch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Pepper to taste
Cooking Tools
- Olive oil spray or any preferred cooking oil for spraying
Optional Toppings
- Marinara sauce for serving
- Fresh basil for garnish
- Grated cheese for additional flavor
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the eggplants into 1/4 inch thick rounds. Sprinkle some salt on both sides and let them sit for about 15 minutes.
- In one bowl, place the all-purpose flour. In a second bowl, whisk the eggs until well combined. In a third bowl, mix together the breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
- Pat the eggplant slices dry with a paper towel to remove excess moisture.
Breading and Baking
- Dip each eggplant slice into the flour, then the egg, and finally coat it in the breadcrumb mixture, pressing gently to adhere.
- Place the coated eggplant slices on a baking sheet lined with parchment paper, ensuring they are spaced out.
- Lightly spray the tops of the eggplants with olive oil. Bake for 20-25 minutes, flipping halfway through, until both sides are golden and crispy.
Serving
- Once done, remove from the oven, and serve warm with marinara sauce or your favorite toppings.
Notes
For a gluten-free version, replace all-purpose flour with almond flour and breadcrumbs with gluten-free panko. Avoid overcrowding the baking sheet for best results. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.