Description
Impossibly Crispy Baked Eggplant is a delightful dish that transforms the ordinary into the extraordinary. With its irresistibly crunchy exterior and tender interior, this baked eggplant recipe is perfect for any occasion—whether as an appetizer, side dish, or light main course. The secret lies in the combination of panko breadcrumbs and Parmesan cheese, which creates a golden brown crust that will leave everyone at the table wanting more. Seasoned with garlic powder and smoked paprika, each bite bursts with flavor while still being a healthier alternative to traditional frying. Enjoy this versatile dish alongside your favorite dipping sauces or incorporate it into salads and grain bowls for added texture.
Ingredients
- 1 medium eggplant
- 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
- Preheat your oven to 425°F (220°C).
- Slice the eggplant into 1/2-inch rounds and sprinkle with salt; let sit for 30 minutes.
- Rinse the eggplant slices under cold water and pat dry.
- In a shallow dish, mix panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper.
- Drizzle olive oil over the eggplant slices, then coat each slice in the breadcrumb mixture.
- Arrange coated slices in a single layer on a parchment-lined baking sheet.
- Bake for 25-30 minutes, flipping halfway through until golden brown and crispy.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 2 slices (100g)
- Calories: 210
- Sugar: 3g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg
Keywords: For a gluten-free option, substitute regular panko breadcrumbs with gluten-free panko. Feel free to experiment with different cheeses or spices based on your preferences.