Impossibly Crispy Baked Eggplant
A deliciously crispy baked eggplant recipe that's perfect as a side dish or snack, achieved without deep-frying. The secret to its crunch lies in the preparation and the right seasoning.
Ingredients
- 1 medium eggplant serves 4
- 0.5 cup olive oil
- 1 cup panko breadcrumbs
- 0.5 cup Parmesan cheese freshly grated
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- 1. Preheat oven to 425°F (220°C). Slice eggplant into 1/2-inch rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
- 2. Rinse eggplant slices under cold water, pat dry with paper towels.
- 3. Mix panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper in a shallow dish.
- 4. Coat each eggplant slice with olive oil, then dip into breadcrumb mixture, pressing gently to adhere.
- 5. Place coated slices on a parchment-lined baking sheet. Bake for 25-30 minutes, flipping halfway, until golden and crispy.
- 6. Let cool for a few minutes, then serve and enjoy!
Notes
For extra crispiness, ensure eggplant slices are completely dry before coating. You can also add other seasonings like Italian herbs to the breadcrumb mixture for extra flavor.