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Impossibly Crispy Baked Eggplant Recipe

Impossibly Crispy Baked Eggplant Recipe
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★★★★★

5.2 from 5 reviews

This Impossibly Crispy Baked Eggplant recipe delivers golden, crunchy eggplant slices using a simple breadcrumb and Parmesan coating baked to perfection. With minimal oil and a quick prep, it’s a healthier alternative to fried eggplant that’s perfect as an appetizer, side dish, or even a main course. The combination of smoked paprika and garlic powder adds a delightful smoky and savory flavor, making each bite irresistibly crispy and flavorful.

Ingredients

Scale

Main Ingredients

  • 1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds
  • 1/2 cup olive oil
  • 1 cup panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature is essential for achieving a perfectly crispy texture on the eggplant slices.
  2. Prepare Eggplant Slices: Slice the eggplant into 1/2-inch rounds and sprinkle them generously with salt. Let them sit for about 30 minutes to draw out excess moisture and reduce any bitterness.
  3. Rinse and Dry: Rinse the salted eggplant slices under cold water to remove excess salt, then pat them thoroughly dry with paper towels to ensure they absorb the coating well.
  4. Mix Breadcrumb Coating: In a shallow dish, combine the panko breadcrumbs, freshly grated Parmesan cheese, garlic powder, smoked paprika, salt, and pepper. Mix well to distribute the spices evenly.
  5. Coat Eggplant with Oil: Drizzle olive oil evenly over the eggplant slices ensuring each slice is coated. This helps the breadcrumb mixture adhere and enhances crispiness.
  6. Dip in Breadcrumb Mixture: Press each oiled eggplant slice into the breadcrumb mixture until fully coated, gently pressing to make sure the coating sticks well.
  7. Arrange on Baking Sheet: Place the coated eggplant slices in a single layer on a baking sheet lined with parchment paper to prevent sticking and make cleanup easier.
  8. Bake to Crispiness: Bake in the preheated oven for 25-30 minutes, flipping the slices halfway through to brown both sides evenly until golden brown and crispy.
  9. Serve and Enjoy: Remove the eggplant from the oven, allow it to cool for a couple of minutes, then serve immediately as a delicious appetizer, side, or main dish.

Notes

  • For extra flavor, add Italian herbs such as oregano, basil, or thyme to the breadcrumb mixture.
  • Leftover crispy eggplant can be added to salads or sandwiches for added texture and taste.
  • Try air-frying the coated eggplant slices for a lower-oil option that still yields great crunch.
  • Substitute Parmesan cheese with Asiago or nutritional yeast for a dairy-free alternative.
  • Slicing eggplant evenly helps ensure uniform cooking and crispiness.
  • Patting the eggplant dry thoroughly after salting is important to avoid sogginess.

Nutrition

Keywords: crispy baked eggplant, baked eggplant recipe, healthy eggplant, parmesan eggplant, vegetarian appetizer, easy side dish

Find it online: https://bakedbylisa.com/impossibly-crispy-baked-eggplant-recipe/