Description
Crispy Oven Baked Eggplant Recipe made with fresh eggplant slices coated in panko breadcrumbs, Parmesan cheese, garlic, olive oil, salt, and pepper, then baked until golden and crunchy outside while tender inside. Perfect as a simple side dish or appetizer.
Ingredients
1 large eggplant
2 tablespoons olive oil
1 cup panko breadcrumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C).
Slice the eggplant into 1/2-inch rounds and sprinkle them with salt. Let the slices sit for about 30 minutes to draw out moisture.
After 30 minutes, rinse the salted eggplant slices under cold water and pat them dry with paper towels.
In a bowl, mix the panko breadcrumbs, garlic powder, salt, pepper, and Parmesan cheese together.
Drizzle the olive oil over the eggplant slices, then coat each slice in the breadcrumb mixture.
Place the coated eggplant slices on a baking sheet lined with parchment paper and bake for 25-30 minutes until golden brown, flipping halfway through for even crispiness.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Dish
- Method: Skillet
- Cuisine: tex mex