Baked Parmesan Eggplant
This baked Parmesan eggplant has garlic, parmesan, and it's breaded which 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!!!
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.
Notes
Eggplants and zucchini don't need to be peeled because the skin can be eaten.
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.