Crispy Baked Eggplant Rounds
This Impossibly Crispy Baked Eggplant delivers oven-fried perfection with a golden Panko-Parmesan crust and a creamy, tender interior. Using a simple salting technique and high-heat baking, these rounds achieve a shatteringly crisp texture without deep frying.
Equipment
- Colander
- Baking sheet
- Parchment paper
- shallow dish
Ingredients
- 1 medium eggplant (about 1 lb), sliced into 1/2-inch rounds
- 1 cup panko breadcrumbs
- 0.5 cup freshly grated Parmesan cheese
- 0.5 cup olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- salt and black pepper to taste
- fresh parsley and marinara sauce for serving (optional)
Instructions
- Sprinkle eggplant slices generously with salt and let sit for 30 minutes in a colander. Rinse and pat completely dry.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper (or preheat the sheet for extra crispiness).
- Mix panko, Parmesan, garlic powder, smoked paprika, salt, and pepper in a shallow dish.
- Drizzle olive oil over eggplant slices and toss to coat lightly. Press each slice firmly into the breadcrumb mixture to adhere.
- Arrange in a single layer on the baking sheet. Bake 25–30 minutes, flipping halfway through, until deep golden brown and crispy.
- Cool for 2 minutes to set the crust. Garnish with parsley and serve warm with marinara if desired.
Notes
Salting the eggplant before baking is essential to remove excess moisture and prevent sogginess. Bake in a single layer at high heat for maximum crispness. For extra crunch, preheat the baking sheet before placing the breaded slices on it.