These crispy, oven-baked eggplant rounds are tossed in flour, dipped in an egg wash, and coated in a mixture of panko, parmesan, and parsley, then baked until golden and crispy. Add a sprinkle of fresh lemon, your favorite marinara sauce, and you’ve got a delicious meatless main or cocktail party appetizer.
About this crispy oven-baked eggplant recipe
These crispy oven-baked eggplant slices are as crunchy, satisfying, and deeply golden as they come. Using a few simple ingredients, basic eggplant is transformed into a delicious vegetarian eggplant main or a tasty appetizer.
The eggplant slices are first coated with flour (seasoned with salt and pepper), then dipped in an egg wash, and finally dunked into a mixture of panko crumbs, grated parmesan Reggiano, fresh parsley, and salt and pepper.
What makes this oven-baked eggplant so crispy and flavorful is preheating the baking pan with a glug of vegetable oil and butter in a 450-degree oven for five minutes before the eggplant is placed on it. During this time, the butter will brown, and the pan will become sizzling hot, creating the perfect base for the coated eggplant slices to crisp.
What you’ll need to make crispy baked eggplant
- A medium to large-sized eggplant
- Flour
- Eggs
- Panko
- Parmesan Reggiano
- Fresh parsley
- Salt and pepper
- Vegetable oil and butter
How to make crispy oven-baked eggplant
- Preheat your oven to 450 degrees, then grab a few mixing bowls, a sharp knife, and a cutting board.
- Cut the eggplant into 1/2 thick inch rounds.
- Toss them into a bowl of flour (seasoned with salt and pepper).
- Dip them into the beaten eggs.
- Drop them into the panko, parmesan, parsley mixture, turning and patting them to ensure they are well-coated on both sides. Set aside.
- Add vegetable oil and butter to a large baking sheet and place into the hot oven for 5 minutes (or until the butter is brown and fragrant). * Make sure to set a timer, so the butter doesn’t burn!
- Remove the hot baking sheet, swirl the browned butter to evenly coat the pan (it might pool in the middle), and place the eggplant rounds on the sheet.
- Place the baking sheet in the oven and bake for 15 minutes.
- Remove and flip each round, then return them for another 15 minutes. They will be super crispy, golden, and ready for dipping into your favorite sauce.
What to serve with oven-baked eggplant
- Serve up this baked eggplant recipe with a side of marinara sauce and fresh lemon wedges. So yum.
- Pair it with a green salad to balance out the richness of the eggplant with something fresh and crunchy.
- My go-to green salad makes a great pairing.
- These crispy eggplant rounds also go well with a big bowl of noodles and marinara, and they make a great side dish for herby grilled chicken.
This panko parmesan coating is so good and versatile. I use the same recipe and method for crispy chicken, zucchinis, and fish.
Recipe FAQ
No! Eggplant skin is entirely edible and does not need to be peeled. When roasted or baked, it will become more tender and adds contrasting texture to the eggplant’s soft, almost creamy inside.
While the eggplant will be best served right out of the oven, leftovers can be refrigerated and warmed up the next day in a hot oven to bring back the coating’s crispiness.
If you give this crispy oven-baked eggplant recipe a try, let me know in the comments below. I love to hear from you!
xo Bri
Looking for more meatless recipes and delicious apps? Try some of our favs.
- Sautéed mushroom and parmesan tart
- Cheesy baked spinach and artichoke dip
- Baked maple brie with pecans and cranberries
- Mushroom pizza recipe with garlic and sage
Crispy Oven-Baked Eggplant
Ingredients
- 1 medium eggplant (washed and sliced into 1/2 inch thick rounds)
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1/2 cup flour
- 2 eggs
- 1 1/2 cups panko crumbs
- 1 cup finely grated parmesan reggiano
- 1 tbsp fresh flat parsley finely chopped
- salt and pepper
Instructions
- Preheat oven to 450.
- Using a large ziplock bag (or mixing bowl) add flour and season with salt and pepper. Set aside.
- In another large ziplock bag, combine panko, parm, parsley and season with salt and pepper. Set aside.
- On a large (unlined) baking sheet add 2 tbsp of olive oil and coat the pan evenly. Add the butter (unmelted) and place in the hot oven for 3-5 minutes — just until the butter browns. Set a timer so not to burn the butter!
- While the oil and butter is heating, wash and dry eggplant and slice into 1/2 inch thick rounds. Set aside.
- In a small mixing bowl, beat eggs.
- Time to coat the eggplant rounds.
- Add the eggplant rounds to the flour bag (you should be able to fit them all in at once). Seal and shake until well coated.
- One at a time, take the floured eggplant rounds (shake off excess flour) and dip into the egg until well coated, then drop into the panko ziplock bag and shake, toss and pat until well coated.
- Place on hot baking sheet. Repeat until all the rounds are ready to go.
- Bake at 450 for 15 minutes.
- Remove, turn eggplant rounds over and continue baking for another 15. Enjoy!
Notes
Originally published February 2018. Republished with new photos May 2021.
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This looks so mouthwatering. I’ve started my keto diet,but I think,with a couple minor changes, I can still make it! Definitely gonna give it a try!
I made this exactly how the recipe stated and I also made some in the air fyer. They both came equally DELICIOUS!!!!! This is definitely a keeper.
Turned out great. Loved the recipe.
I’m allergic to eggs. Is using water ok, or light brush of butter?
This is a really delicious recipe and I love the technique of using the ziploc bags to flour and bread the eggplant! Only thing I’d do differently next time (and there will definitely be a next time!) is not to add salt to the panko- really don’t need it at all, as the Parmesan is already a bit salty. Great recipe, thank you for sharing!