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Impossibly crispy baked eggplant served with herbs and spices

Impossibly Crispy Baked Eggplant

A delightful dish featuring a crispy, golden-brown coating over tender eggplant, perfect as a side dish, main course, or appetizer.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Side Dish, Vegetarian
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large Eggplant Choose a firm, unblemished eggplant.
Breading
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour.
  • 2 large Eggs Can be substituted with a flaxseed mixture or unsweetened applesauce for vegan.
  • 1 cup Panko Breadcrumbs Recommended for added crunch.
  • ½ cup Grated Parmesan Cheese Can use nutritional yeast as a dairy-free option.
Seasonings
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Paprika
  • ½ teaspoon Black Pepper

Method
 

Preparation
  1. Slice the eggplant into ½ inch rounds and sprinkle with 1 teaspoon of salt. Let them sit for about 30 minutes.
  2. Preheat your oven to 425°F (220°C) and set up three shallow bowls for breading: one with flour, one with beaten eggs, and one with panko breadcrumbs, Parmesan, and seasonings.
Coating
  1. Rinse and pat dry the eggplant slices, then coat each slice in flour, followed by egg and then the breadcrumb mixture.
Baking
  1. Arrange the coated eggplant on a baking sheet lined with parchment paper, spacing them out, and drizzle lightly with cooking spray or oil.
  2. Bake for about 25 minutes, flipping halfway through for even browning.
Serving
  1. Let the eggplant cool slightly before serving. Serve with your favorite dipping sauce or plain.

Notes

For enhanced flavor, sprinkle additional Parmesan before baking. Feel free to customize the dish with herbs or spices of your choice.