Description
Crispy Oven-Baked Eggplant is a deliciously irresistible dish that elevates the humble eggplant into a crunchy, flavor-packed delight. Enjoy golden-brown slices that are perfectly crispy on the outside while remaining tender inside. Drizzled with olive oil and seasoned with herbs, this versatile recipe works beautifully as an appetizer, side dish, or even a main course. Whether you’re hosting a dinner party or enjoying a cozy night in, this eggplant creation is sure to impress!
Ingredients
Scale
- 2 medium eggplants (about 1 lb total)
- 2 tbsp olive oil
- 1 cup seasoned breadcrumbs (or panko for extra crunch)
- ¼ cup grated Parmesan cheese (or nutritional yeast for vegan option)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the eggplants into rounds about ½ inch thick and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
- Rinse the salted eggplant slices under cold water and pat dry with paper towels.
- In a bowl, mix breadcrumbs, Parmesan cheese, oregano, salt, and pepper. Brush each slice with olive oil and coat in the breadcrumb mixture.
- Arrange on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway through until golden brown and crispy.
- Serve hot with marinara sauce or yogurt dip if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 2mg
Keywords: For added flavor variations, experiment with spices such as cayenne pepper or Italian herbs. Store leftovers in an airtight container in the fridge for up to three days and reheat in the oven to maintain crispiness.