Crispy Baked Eggplant | Oven-fried, So No Oily Mess
Ultra-crispy baked eggplant perfect as a base for baked eggplant Parmesan or a delicious crispy snack or side dish. Oven-fried eggplant will surely become your new favorite dish!
Course Appetizer, Side Dish, Snack
Cuisine Italian, Mediterranean
Keyword Eggplant, Healthy, Vegetables
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 4
Ingredients
1eggplantcut into ¼ inch rounds
¼cupall-purpose flour
3eggsbeaten
1cupseasoned bread crumbs
kosher saltto season
Instructions
Preheat the oven to 450 degrees.
Spread the eggplant out over a cookie sheet. Sprinkle liberally with salt and wait 15-20 minutes. The salt will draw out water from the eggplant and you will see water start pooling up on top of the eggplant. After 15-20 minutes, use a paper towel to dry off the water — this will also remove some of the excess salt.
Set up a breading station — flour, eggs, and bread crumbs. Dip the eggplant into the flour and shake off the excess. You only need a thin layer of flour. Then dip into the egg and then the bread crumbs. Evenly coat the eggplant with breadcrumbs.Place the breaded eggplant slices on a cookie sheet that you thinly coated with oil (or sprayed with non-stick cooking spray.)
Bake at 450 for 10 minutes. Flip the eggplant and bake for another 10 minutes. Eggplant should be brown and crispy.
Notes
Notice I didn't call for extra salt to season the eggplant or breading. The salting of the eggplant to draw the extra moisture out seasons the eggplant too.
You can make your own seasoned breadcrumbs by combining a cup of plain bread crumbs with up to 2 tablespoons of your favorite dried herbs.