Crispy Breaded Baked Eggplant
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Make crunchy baked eggplant slices with an easy, no-fry method (and way less mess!). Each slice is coated in an Italian-seasoned egg wash, breaded with panko crumbs, and baked until perfectly crisp. These are one of my favorite things to serve and snack on, especially when they’re dipped into marinara, layered into sandwiches, or tossed into pasta and salads.
There’s something about the combination of crusty, golden, baked eggplant and a tangy tomato sauce that feels a little indulgent in the best way.
I find it very hard to resist swiping a slice straight off the pan into a bowl of my homemade marinara sauce. The panko coating stays satisfyingly crisp, even after a generous dunk. It always amazes me that humble ingredients can taste so downright luxurious.
Karen’s ingredient notes
- Eggplant: For the best tender, snackable slices, look for small, firm eggplants no more than about 4 inches wide — they make perfectly bite-size rounds. Smaller eggplants tend to have fewer seeds (which some say makes them less bitter). My favorite variety is the pale lavender kind with white stripes, called graffiti. Grab them if you spot them at the grocery store or farmers market! Their flesh is pure white and turns wonderfully creamy when baked.
- Oil: Eggplant is famous for soaking up oil like a sponge. That’s actually a good thing! Even though we’re baking and not deep-frying the eggplant, a generous amount of oil is key if you want to achieve a crisp, beautifully golden crust. I like to use pure olive oil (not extra virgin) since it handles high heat better, or sometimes I’ll mix a half-and-half blend with a neutral, cold-pressed oil like avocado or sunflower oil.
- Breadcrumbs: I reach for panko when I want an irresistible, shatter-crisp coating on everything from vegetables, poultry and fish. The light, flaky crumbs are convenient and consistent, and best of all, they don’t soak up too much oil, so the surface of the eggplant slices stay crunchy instead of weighed down or soggy. I use panko for all kinds of crispy coatings, like in my breaded chicken cutlets, and it never lets me down.
My step-by-step method
I’ve learned a few tricks that turn simple baked eggplant into something irresistible — scroll through the steps to see how it’s done.
You can leave the skin on the eggplant, but I like to compromise and peel off the skin in strips. Slice the eggplant into 1/2-inch rounds — any thicker and they won’t become tender on the inside by the time the crumbs are browned. Whisk eggs and seasonings in a large bowl, then toss in the eggplant slices.
Coat the slices in panko on both sides. Arrange them on a large tray as you go. Bake the eggplant on a pre-heated sheet pan, flipping them over halfway. Serve hot or at room temperature.
Crispy Breaded Baked Eggplant
Equipment
Ingredients
- 2 cups panko breadcrumbs
- 1¼-1½ pounds small eggplants, preferably 3-4 inches in diameter
- 2 large eggs
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper
- Freshly ground black pepper
- ½ cup olive oil , or neutral cold-pressed oil such as avocado
- Fresh basil
- Marinara sauce, for serving (optional)
Instructions
- Preheat the oven to 450F, or 425F for a convection oven. Put 2 cups panko breadcrumbs in a pie plate or shallow bowl.
- Trim the stem and bottom from 1¼-1½ pounds small eggplants. Peel them, if you like, then slice into ½-inch thick rounds.
- In a large bowl, whisk 2 large eggs, 1 teaspoon dried oregano, 1 teaspoon kosher salt, ½ teaspoon crushed red pepper, and a few good grinds of black pepper.
- Add a handful of sliced eggplant to the bowl. Toss them in the egg wash until evenly coated, then transfer to the panko and turn them around in the crumbs, lightly patting them to adhere. Transfer to a platter or tray. Repeat the process until all the slices are coated.
- When the oven is hot, put a large rimmed baking sheet on the middle rack. Let the empty pan preheat for exactly 10 minutes — this is a key step to the crispy crust. Tip: Use a heavy-gauge, uncoated aluminum sheet pan to resist warping and conduct heat evenly.
- Remove the sheet pan from the oven, using oven mitts, and set it on the cooktop or other heat protected surface. Pour ½ cup olive oil over the pan. Arrange the breaded eggplant in one layer.
- Bake 10 minutes, then remove the pan from the oven and flip the slices over. Continue baking an additional 10-12 minutes, until the eggplant is golden brown.
- Serve the eggplant on a platter with torn basil scattered over the top, with a bowl of marinara sauce alongside for dipping.
Karen’s Notes and Tips
- I recommend using a heavy-duty aluminum sheet pan (like this one) because thinner pans can buckle when preheated.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.