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–+ servings
Oven-Baked Italian Eggplant

Crispy Oven-Baked Italian Eggplant You'll Crave Tonight

Discover the perfect oven-baked Italian eggplant recipe, transforming humble eggplant into a crispy, flavorful dish that everyone will love.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 1 large Italian Eggplant Choose firm eggplants for a sturdy base.
For the Coating
  • 1 cup Panko Breadcrumbs Japanese-style breadcrumbs for a crispy crust.
  • 1/2 cup Parmesan Cheese Finely grated for the best flavor.
  • 1 teaspoon Dried Oregano Adds a traditional Italian aroma.
  • 1/2 cup All-Purpose Flour Helps to dry the eggplant.
  • 2 large Eggs Whisked for binding the coating.
For Flavor and Garnish
  • 2 tablespoons Fresh Italian Parsley Chopped for garnish.
  • 1/4 teaspoon Crushed Red Pepper To taste for extra spice.
  • to taste Sea Salt For seasoning.
  • to taste Black Pepper For seasoning.
For Dipping
  • 1 cup Marinara Sauce For dipping.
  • to spray Extra Virgin Olive Oil Spray Ensures even browning.

Equipment

  • oven
  • baking sheet
  • parchment paper
  • Wire rack
  • Bowls

Method
 

Step-by-Step Instructions
  1. Slice the Italian eggplant into 1/2-inch rounds, sprinkle with sea salt, and let sit for 20 minutes to sweat out moisture.
  2. Prepare three bowls: one with flour, one with whisked eggs, and one with breadcrumbs, Parmesan, and oregano.
  3. Dredge each slice in flour, dip in eggs, then in the breadcrumb mixture, pressing firmly to adhere.
  4. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
  5. Place the coated eggplant on the baking sheet, lightly spray with olive oil, and bake for 20-25 minutes until golden.
  6. Dust with fresh Parmesan and garnish with parsley, serving hot with marinara sauce.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 18gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 1.5mg

Notes

For best results, salt the eggplant before cooking, and bake in a single layer for crispiness.

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