Impossibly Crispy Baked Eggplant (Print Version)
# Ingredients:
→ Main
01 -
1 medium eggplant
→ Coating and Flavor
02 -
1/2 cup olive oil
03 -
1 cup panko breadcrumbs
04 -
1/2 cup freshly grated Parmesan cheese
05 -
1 teaspoon garlic powder
06 -
1 teaspoon smoked paprika
07 -
Salt, to taste
08 -
Black pepper, to taste
# Instructions:
01 -
Set oven to 425°F (220°C) to ensure eggplant bakes up crisp.
02 -
Slice eggplant into 1/2-inch thick rounds. Sprinkle each slice with salt and allow to rest for 30 minutes to extract excess moisture and bitterness.
03 -
Thoroughly rinse the salted eggplant slices under cold water and pat dry with paper towels until moisture is removed.
04 -
In a shallow bowl, combine panko breadcrumbs, freshly grated Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper.
05 -
Drizzle olive oil over both sides of each eggplant slice, ensuring an even coating.
06 -
Press each slice into the breadcrumb mixture, turning to coat all sides and gently pressing so the coating adheres.
07 -
Place coated slices in a single layer on a parchment-lined baking sheet for optimal crispness and ease of cleanup.
08 -
Bake in the oven for 25-30 minutes, flipping halfway through, until golden and crisp.
09 -
Let eggplant cool for several minutes after baking. Serve warm as an appetizer, side, or main.
# Notes:
01 -
Incorporate Italian herbs like oregano or basil in the breadcrumb blend for added aroma and complexity.
02 -
Leftover baked eggplant enhances salads and sandwiches.
03 -
For a lighter version, use an air fryer to reduce oil while maintaining crisp texture.
04 -
Swap Parmesan for Asiago or nutritional yeast for a dairy-free alternative.