Crispy Baked Italian Eggplant Recipe

I recently prepared a breaded eggplant baked dish that paired tender, salted eggplant rounds with a crisp coating of all-purpose flour, beaten eggs, Italian seasoned breadcrumbs, Parmesan, garlic powder, and oregano. A splash of olive oil and a garnish of basil made this Italian twist exciting and refreshingly simple.

I just tried my version of Crispy Baked Italian Eggplant and I gotta tell you it’s a pretty cool twist on classic baked eggplant recipes. I sliced up two medium eggplants into 1/2-inch rounds and generously sprinkled salt on both sides to draw out moisture.

Then I set up a simple dredging station with one cup of all-purpose flour, two lightly beaten eggs, and a mix of Italian seasoned breadcrumbs with a half cup of grated Parmesan cheese tossed in garlic powder, dried oregano and a dash of black pepper. I lightly drizzled olive oil over the rounds before baking and they came out crispy and flavorful, sort of like a healthier twist on spicy eggplant recipes.

Sometimes I even top it off with fresh basil leaves or a side of marinara sauce. Its blend of easy healthy ingredients and a crisp texture really got me excited about this Mediterranean eggplant take.

Why I Like this Recipe

I love this dish because it just feels like home-cooked goodness with a twist. I like that when I slice up the eggplant, salt it, and let it sit for a bit it really gets rid of that extra moisture; it makes the slices crisp up so nicely in the oven. I also appreciate how simple it is – I just dredge each piece in flour, dip it in egg, and then coat it in a breadcrumb mix that’s packed full of Parmesan, garlic powder, oregano, and black pepper. It always gives me that satisfying crunch without the extra oil from frying. And honestly, the fresh basil on top and a side of marinara makes it feel like a restaurant quality meal without any of the fuss. Overall, it’s a tasty, easy, and healthier alternative to the traditional version, and I know I’ll keep coming back for more.

Ingredients

• Eggplant: Rich in fiber, low in calories, and adds a satisfyingly meaty texture.
• All-purpose flour: Provides structure and helps develop a light, crispy coating.
• Italian seasoned breadcrumbs: Offer a crunchy texture with zesty herbal hints.
• Parmesan cheese: Adds savory, nutty flavor and extra richness to the dish.
• Olive oil: Provides healthy fats and helps fry a golden, crispy finish.
• Eggs: Supply protein to bind the coating and keep it tender.
• Fresh basil: Offers aromatic freshness and a pop of bright flavor.
• Salt: Draws out moisture from eggplant and naturally enhances its flavor.

Ingredient Quantities

• 2 medium eggplants (about 1 1/2 lbs total), sliced into 1/2-inch rounds
• Salt for drawing out moisture (generously sprinkle on both sides)
• 1 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 1/2 cups Italian seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 cup olive oil (or use cooking spray if you prefer)
• Optional: Fresh basil leaves for garnishing (adds a nice flavor kick)
• Optional: Marinara sauce to serve on the side

How to Make this

1. Preheat your oven to 425°F. Meanwhile, slice the eggplants into 1/2-inch rounds and sprinkle them generously with salt on both sides. Let them sit for about 20-30 minutes so the moisture can come out, then pat them dry with a paper towel.

2. In one bowl, put your all-purpose flour. In another bowl, lightly beat the 2 eggs. And in a third bowl, mix together the Italian seasoned breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, and black pepper.

3. Dredge each eggplant slice in the flour first. Make sure to coat both sides well.

4. Dip the floured slices into the beaten eggs, letting any excess drip off.

5. Then, press each slice into the breadcrumb mix until they’re nicely covered on both sides.

6. Place the eggplant slices on a baking sheet lined with parchment paper. Drizzle olive oil over them (or use cooking spray if you prefer) to help them crisp up.

7. Bake in the preheated oven and after about 15 minutes, flip the slices over so they brown evenly. Continue baking for another 10-15 minutes until they’re golden and crispy.

8. Remove the eggplant from the oven and let them cool slightly.

9. Optionally, garnish with fresh basil leaves for a burst of flavor.

10. Serve warm with your favorite marinara sauce on the side and enjoy your delicious crispy baked Italian eggplant!

Equipment Needed

1. An oven that can preheat to 425°F
2. A baking sheet for arranging the eggplant slices
3. Parchment paper to line the baking sheet
4. A sharp knife for slicing the eggplants
5. A cutting board to safely slice on
6. Three mixing bowls – one for the flour, one for the beaten eggs, and one for the breadcrumb mix
7. A fork or whisk to beat the eggs
8. Paper towels for patting the eggplant slices dry
9. Tongs or a spatula to flip the slices in the oven
10. Measuring cups and spoons to accurately portion out ingredients

FAQ

Crispy Baked Italian Eggplant Recipe Substitutions and Variations

• All-purpose flour: You can use chickpea flour for a gluten-free option that still crisps up well.
• Italian seasoned breadcrumbs: Try using panko breadcrumbs mixed with dried basil and thyme if you cant find the seasoned kind.
• Olive oil: Avocado oil or even a light canola oil works fine in a pinch if you dont have olive oil.
• Parmesan cheese: Asiago or Pecorino Romano make good alternatives that add a similar salty kick.

Pro Tips

1. Salt those eggplant slices well and let them sit for 20‑30 minutes so they really get rid of the extra water. Drying them off thoroughly after they sit is key to making the eggplant nice and crispy.

2. When you’re coating the slices in flour, egg and breadcrumbs, make sure every part gets covered evenly. Any spots you miss and sometimes the crunch texture won’t be as consistent.

3. If you want an even crunchier bite, try lightly toasting the breadcrumb mix with a bit of olive oil in a pan first. Just be careful not to overdo it cause burnt breadcrumbs won’t taste as good.

4. Dont overcrowd your baking sheet. Give the eggplant slices some space so that the heat can circulate properly. When they are too close, they may steam instead of baking to that golden crisp texture.