Crispy Baked Breaded Eggplant Slices

These Crispy Baked Breaded Eggplant Slices are a perfect side to any main dish. They are coated in a seasoned breadcrumb mixture with parmesan cheese and baked until crispy and golden brown—a delicious way to enjoy a garden vegetable.

For years, eggplants were one of those overlooked vegetables. I liked to eat them but only cooked with them occasionally. Then, we started planting them in our garden a few years ago, and I began experimenting with different recipes. Now I have a recipe my whole family loves.

Crispy oven-baked eggplant slices are delicious, and the combination of flavors and textures makes this a fantastic side dish for lunch or dinner. Each piece is coated in a breadcrumb and parmesan mixture and baked until golden brown and crispy.

Why Should I Make This Baked Eggplant Recipe

• They are baked, not fried. These crispy baked eggplant slices are just as crunchy as fried eggplant but without all the grease.

• A great side dish to a main course.

• This recipe works as a perfect appetizer or side dish or can be used in a baked eggplant parmesan recipe.

• An excellent way to add variety to your meal.

Ingredients:

This simple recipe requires only a few ingredients that can easily be found in your local grocery store. See the printable recipe card below for a detailed list of ingredients and measurements.

Eggplant: Use 1 large eggplant or 2 medium eggplants.

Oil– I use a little on the baking sheet. 

Salt– Sprinkle the salt over the eggplant to draw out the moisture.

All-purpose flour– The flour helps the egg stick to the eggplant rounds.

Eggs and Water– This egg mixture is used as part of the batter.

Panko Bread Crumbs (seasoned with Romano Cheese)- Use plain, Italian, or Seasoned.

Grated Parmesan cheese: This is added to the bread crumbs for a cheese flavor.

Seasoning– Italian  seasoning, garlic powder, and black pepper

How to Prepare Sliced Eggplant

Wash the eggplant and trim off the ends. Slice into 1/2-inch slices and place on a paper towel-lined baking tray. Sprinkle the tops with salt, then flip and sprinkle the back of each eggplant with salt. Allow to sit for at least 30 minutes to an hour. Rinse the salt off, and pat dry. Press the eggplant slices between layers of paper towels to remove as much liquid as possible. Set aside.

How to Make Crispy Baked Breaded Eggplant Slices

1. Prepare the eggplant. For best results, salt and allow the eggplant to sit for at least 30 minutes.
2. Preheat the oven to 425 degrees and grease a large baking sheet with oil.
3. Prepare the breading station: First dish- flour, Second dish- egg and water—third dish- panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and black pepper.
4. Bread the eggplant and place on the prepared rimmed baking sheet.
5. Bake for 20 minutes on the first side, flip, and bake for 20 more minutes or until golden brown.
6. Serve with marinara sauce.

Suggested Ways to Eat Breaded Eggplant Slices

Tips and Variations for Eggplant Slices Recipe

Salting the eggplant and allowing it to sit will draw out some water and take away the bitter taste. You can skip this step if you don’t have 30 minutes, but the eggplant might be a bit bitter.

Swap up the flavors of Panko bread crumbs. Use Italian bread crumbs, or combine bread crumbs to create your own flavors and taste.

Set up an assembly line when breading the eggplant. 

Make it kid-friendly by cutting it into sticks (like french fries) instead of rounds. This makes it easier for little hands to hold on to and dip.

Add some fresh chopped basil to the bread crumbs.

Main Dishes for Crispy Baked Breaded Eggplant Slices

Baked Eggplant is a great recipe and goes well as a side dish to Lasagna, Stuffed Manicotti, and even Fettuccine Alfredo. Serve it with Fried Pork chops or Meatloaf for a family-pleasing meal. 

More Baked Side Dishes

Garlic Parmesan Roasted Potatoes

Cheesy Cabbage Casserole

Roasted Smashed Potatoes

Pineapple Casserole

How to Store and Reheat Leftover Eggplant

Store all leftovers in an airtight container in the refrigerator for 3-5 days. To reheat: Place eggplant slices on a parchment paper lined sheet pan and heat at 350 degrees until hot. Reheating in the oven will yield crispy eggplant slices.

Recipe FAQs