Crispy Baked Eggplant (perfect for Eggplant Parmesan)

I have struggled with making any sort of eggplant come out crispy and able to stand up to sauce, until a few years ago when someone told me that she bakes hers. I’m telling you, it was a revolution in my kitchen. I love a good eggplant parmesan recipe, and up until then I had never been able to make it without floppy eggplant.

Want to know the secret to a crispy eggplant parmesan? It’s baking it, and using an egg and crumbs for the crisp outside. I usually use cornmeal for extra crunch, but my friend said she uses italian seasoned bread crumbs. You can do either, or use your favorite crusting. The crunchiest finish will be from cornmeal, though.

Until recently, the only thing I could make successfully with eggplant is Baba Ganoush. If you haven’t tried to make that, pop over there and give it a shot. I was seriously surprised at how easy it was. And this recipe, also easy. How cool is it that there are now 2 easy ways to use your aubergine, and expand your menu? I think it’s especially important during this quarantine, while we’re all experiencing food deserts.

Back to baked, briefly. When you fix your eggplant like this, it is practically foolproof. I can’t imagine too many people having results that differ from mine, no matter your altitude or climate. Speaking of, if you’re in a wetter climate, you might need to bake it just a smidge longer.

If you don’t have a favorite red sauce, you can pair it with the pizza sauce I created exclusively for my newsletter readers.

5 from 1 vote

Crispy Baked Eggplant

If you're looking for the perfect, crispy aubergine for your eggplant parmesan recipe, this is it.

Weight Watchers Points 12

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Prep Time 20 mins

Cook Time 30 mins

Course Main Dishes

Cuisine Italian

Servings 4

Calories 369 kcal

Equipment

Cookie Sheet

Fish Turner

Mixing Bowl

Ingredients

  

1x2x3x

• ▢ 1 Eggplant
• ▢ 1 Egg
• ▢ 2 tsp Water
• ▢ 1 Cup Bread Crumbs
• ▢ 1/2 Cup Parmesan Cheese grated
• ▢ 2 tbsp Italian Seasoning
• ▢ 1 tbsp Oregano
• ▢ 3 tbsp Olive Oil

Instructions

• Preheat the oven to 375°F (190°C).
• Coat a baking sheet with the olive oil.
• Rinse eggplant and cut into 1/2″ (1.2 cm) slices.
• In a bowl that’s wide enough to fit the eggplant slices, whisk together the egg and water.
• In a separate bowl, mix together the bread crumbs, oregano, Italian seasoning, and Parmesan.
• Dip the eggplant slice in the egg mixture, and then into the bread crumb mixture, coating both sides.
• Place 1/2″ apart on the baking tray.
• Bake for approximately 20 minutes, or until golden brown on the bottom.
• Flip the slices, and cook for another 10 minutes, until golden brown on that side.
• Remove from oven and enjoy.

Notes

I line my baking sheet with foil. You don’t have to, but this isn’t suitable for parchment baking.

These also taste great dipped in Caesar dressing or Tzatziki (gyro dip).

Nutrition

Serving: 3 Slices | Calories: 369 kcal (18%) | Carbohydrates: 36.2 g (12%) | Protein: 14.6 g (29%) | Fat: 21 g (32%) | Saturated Fat: 6.2 g (39%) | Cholesterol: 66 mg (22%) | Sodium: 280 mg (12%) | Potassium: 399 mg (11%) | Fiber: 7.5 g (31%) | Sugar: 4.2 g (5%) | Vitamin D: 4 µg (27%) | Calcium: 284 mg (28%) | Iron: 2 mg (11%)

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