Baked Eggplant Parmesan

A stack of sliced Crispy Baked Eggplant Slices on a white plate

Baked to perfection, these Crispy Baked Eggplant Slices work as an appetizer, snack or the whole meal. Crispy on the outside and pillowy soft in the middle, these Breaded Eggplant Slices are a family favorite and so great for the summertime.

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 174kcal

Ingredients

1 large eggplant sliced in ½" rounds (515g / 18.5 oz.)
2 eggs
2 tablespoons milk
1 cup panko breadcrumbs
½ cup grated parmesan can also use shredded (35g)
1 ½ teaspoon dried oregano (or 1 tablespoon chopped fresh oregano)
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat.
Slice the eggplant into ½" rounds. Sprinkle both sides with salt. Set aside for 15 minutes. (This is going to pull out extra water from the eggplant.)
While the eggplant slices are sitting, break the eggs and combine them with the milk, whipping them together in a bowl. Set this bowl aside.
Combine the breadcrumbs, parmesan, oregano, salt and black pepper on a large plate or a large shallow bowl. Use a fork to combine the ingredients.
Blot both sides of each eggplant slice with a paper towel to remove the liquid that came to the surface.
Dip each eggplant slice into the egg mixture, then transfer it to the bread crumb and spice mixture. Coat the slice on both sides, then transfer to the prepared baking sheet.
Bake for 25 minutes, or until light brown and crispy.
Serve warm with marinara sauce and enjoy!

Nutrition