Impossibly Crispy Baked Eggplant

This recipe transforms eggplant into an incredibly crispy, golden-baked delight. Sliced eggplant is salted to remove excess moisture, then coated in a flavorful panko-Parmesan breading before being baked to perfection with olive oil. It's a healthier, oven-fried alternative to traditional fried eggplant, perfect as a side dish, appetizer, or base for eggplant Parmesan, offering a satisfying crunch without the oiliness.

Print Recipe

Course lunch/dinner

Cuisine Mediterranean

Servings 8 people

Calories 1545.1 kcal

Equipment

2 Baking Sheets For even baking and crisping without crowding.
3 Shallow Dishes For setting up the breading station (flour, egg, panko).
1 Chef's knife For slicing eggplant and chopping parsley.
1 Whisk For beating eggs and mixing breadcrumbs.
1 Measuring Cups/Spoons For accurate ingredient measurement.

Ingredients

Main

1 medium globe or Italian eggplant about 1 pound
1 tablespoon kosher salt
1/2 cup all-purpose flour
2 large eggs
2 cups panko breadcrumbs
1 ounce freshly grated Parmesan cheese about 1/2 cup
1 teaspoon Italian or za'atar seasoning
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/3 cup loosely packed fresh parsley leaves
Marinara sauce or labne for dipping (optional)

Instructions

Preheat oven to 425°F (220°C). Prepare two baking sheets by lightly oiling them or lining with parchment paper for easier cleanup.
Slice the globe or Italian eggplant into 1/2-inch thick rounds or planks.
Lay the eggplant slices in a single layer on paper towels, sprinkle generously with kosher salt, and let sit for 30 minutes to draw out moisture.
Rinse the eggplant slices under cold water to remove excess salt, then thoroughly pat dry with clean paper towels. This step is crucial for crispiness.
Set up a breading station: Place all-purpose flour in the first shallow dish. Whisk eggs in the second dish. In the third dish, combine panko breadcrumbs, grated Parmesan cheese, Italian or za'atar seasoning, and black pepper.
Dredge each eggplant slice first in flour, shaking off excess, then dip into the beaten egg, allowing excess to drip off, and finally press firmly into the panko mixture to ensure a thick, even coating.
Arrange the breaded eggplant slices in a single layer on the prepared baking sheets, making sure they are not crowded. Drizzle lightly with the remaining olive oil.
Bake for 15-20 minutes, flipping halfway through, until the eggplant is deeply golden brown and impossibly crispy on both sides.
Remove the eggplant from the oven.
Garnish immediately with fresh parsley leaves and serve hot with marinara sauce or labne for dipping, if desired.

Notes

Achieving true crispness relies on several factors. First, properly salt and drain the eggplant slices; this extracts moisture vital for preventing a soggy result. Second, ensure your breading station is efficient and that the panko mixture adheres firmly – a good press helps. Panko is key here for superior crunch over regular breadcrumbs. Don't skimp on olive oil on the baking sheets and lightly drizzle over the top of the breaded slices; this facilitates browning and crisping in the oven without deep-frying. For enhanced flavor, consider balancing the Italian seasoning with a touch of smoked paprika or garlic powder. Serve immediately to retain maximum crispness. Baking in a single layer without crowding the pan is paramount; use two sheets if needed.