Description
Tender eggplant slices coated in a crispy, flavorful breadcrumb and Parmesan crust, baked to golden perfection. A delicious and easy side dish or appetizer.
Ingredients
Scale
- 1 large eggplant
- salt (for drawing out moisture)
- 6 tablespoons unsalted butter (melted)
- 1 cup breadcrumbs
- 1/4 cup shredded Parmesan cheese
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
Instructions
- Wash the eggplant and trim off the green stem end. Optionally, peel the skin if preferred. Slice the eggplant into 1/2-inch thick disks.
- Place the sliced disks in a colander or on a cooling rack set over a baking sheet, sprinkle generously with salt, and allow to sit for at least 30 minutes to draw out moisture and reduce bitterness.
- Melt the unsalted butter in a bowl. In a separate bowl, combine the breadcrumbs, shredded Parmesan cheese, smoked paprika, garlic powder, and Italian seasoning, mixing them thoroughly.
- Pat the eggplant slices dry with paper towels to remove excess moisture.
- Dip each eggplant disk first into the melted butter, ensuring both sides are coated, then dredge them in the breadcrumb mixture, pressing gently to adhere the breading evenly.
- Line a baking sheet with aluminum foil or parchment paper, then place the breaded eggplant disks on it in a single layer, making sure they are not overlapping.
- Preheat the oven to 400°F (204°C). Bake the eggplant slices for 15 minutes.
- Carefully flip each slice and bake for an additional 7 minutes, or until they are golden brown and the breading is crispy.
- Remove from the oven and serve warm. These crispy baked eggplant slices make a great side dish, appetizer, or can be used in recipes like eggplant Parmesan.
Notes
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 20 mg
Keywords: Garlic Parmesan Baked Eggplant