Baked Parmesan Eggplant Recipe
Who said eggplant needs to be fried to be crispy? It’s no true! This baked eggplant has a garlic parmesan breading that makes it crispy although it’s not fried. It’s very easy to make and can be served as an appetizer, side, dinner, or snack.
I like to use this method with cauliflower and squash as well.
It’s delicious!!!
How to prepare the Baked Parmesan Eggplant?
1- First wash the eggplant, pat dry with paper towel and cut off the green ends. You do not need to peel them because the skin is edible. But if you prefer you can peel if you’d like. But I advise to leave a little skin so they don’t get soggy while baking. Remember we want a very crispy eggplant and the skin helps the eggplant be firm and hold it shape.
2- Next slice the eggplant into 1/2” disks and place them on a tray with parchment paper and season the disks with a sprinkle of salt. Doing this helps cut the bitterness of the eggplant and removes the moisture.
3- n a large bowl beat the eggs and add milk, garlic powder or crushed, cayenne, black pepper and the olive oil or melted butter, and soak the disks in the egg mixture while you prepare the breadcrumbs.
5- In a large bowl, Mix the breadcrumbs with Parmesan cheese and spices if you’d like. Spread the flour on a plate.
6- Preheat oven to 400 degrees.
7- Dip each eggplant disk first into the flour, then the egg mixture, and finally the breadcrumb mixture.
8- Place the eggplant disks on greased baking sheet with aluminum foil or parchment paper, and drizzle olive oil or melted butter over the disks.
9- Bake the eggplant for 15 minutes, then turn them over and bake for more 7 minutes or so. The eggplants should be golden brown and the breading crispy.
You can serve with rice, mashed potatoes, roasted chicken, pasta or pork loin.
It is a delicious vegetable to eat with your favorite dips. It can even be a substitute for meat in burgers and sandwiches.
Enjoy!!!
Baked Parmesan Eggplant
Equipment
- Oven
Ingredients
- 1 large eggplant
- 1 cup flour
- 2 cups seasoned breadcrumbs
- 1/4 cup grated parmesan cheese
- 3 tbsp unsalted melted butter or olive oil
- 1/8 tsp cayenne
- 1/8 tsp black pepper
Egg mixture
- 1 large egg
- 1/3 cup milk
- 3 cloves crushed garlic
- 1/8 tsp salt
Instructions
- Wash the eggplant, pat dry with paper towel and cut off the green ends. If you prefer you can peel the skin if you’d like.
- Next slice the eggplant into 1/2" disks and place them on a baking tray with parshment paper and season with a sprinkle of salt. This helps cut the bitterness and the moisture from the eggplant.
- In a large bowl whisk the eggs and add the milk, garlic, salt, cayenne, black pepper, olive oil or melted butter.
- Soak the disks in the egg mixture while you prepare the breadcrumbs.
- In a large bowl, Mix the breadcrumbs with Parmesan cheese and other spices if you’d like. Spread the flour on a plate.
- Preheat oven in 400 degrees F
- Dip each eggplant disk first into the flour, next into the egg mixture, and finally the breadcrumb mixture.
- Place the eggplant disks on greased baking sheet or with non-stick aluminum foil or parchment paper, and drizzle a little olive oil or melted butter over the disks.
- Bake for 15 minutes, then turn them over and bake for more 5 minutes or so. Until golden brown.
- Serve as side dish, brunch or dinner.
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