Description
A simple oven-baked eggplant recipe with a crunchy Parmesan-panko coating and tender center. Ideal as a vegetarian side dish, appetizer, or meatless main.
Ingredients
- 1 medium eggplant (serves 4)
- 1/2 cup olive oil
- 1 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Slice eggplant into 1/2-inch rounds and lightly salt both sides. Let rest 15 minutes, then pat dry.
- In a shallow bowl, mix panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper.
- Brush both sides of each eggplant slice with olive oil.
- Press slices into breadcrumb mixture, coating evenly.
- Arrange slices in a single layer on the baking sheet.
- Bake for 20 minutes, flip, then bake an additional 15–20 minutes until golden and crispy.
- Remove from oven and let rest briefly before serving.
Notes
- Use panko breadcrumbs for maximum crispiness.
- Avoid overcrowding the pan to ensure even browning.
- Reheat leftovers in the oven to restore texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes