Crispy Oven-Baked Eggplant
Crispy Oven-Baked Eggplant transforms this underrated veggie into a crunchy sensation, perfect for any occasion. With its golden-brown exterior and tender interior, it’s an irresistible appetizer or side dish that bursts with Mediterranean flavors. Easy to prepare and packed with herbs, this recipe is a delightful way to incorporate more vegetables into your meals without sacrificing taste. Serve it at gatherings or enjoy it on a cozy night in—this dish is sure to impress!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approximately 4 servings 1x
- Category: Appetizer/Side Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 medium eggplant
- 2 tbsp olive oil
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the eggplant into half-inch rounds, sprinkle with salt, and let sit for 15-20 minutes to draw out moisture.
- Rinse the slices under cold water and pat dry thoroughly.
- In one bowl, mix panko breadcrumbs, Parmesan cheese, oregano, salt, and pepper. In another bowl, drizzle olive oil.
- Dip each slice in olive oil followed by the breadcrumb mixture until well coated. Place them on the baking sheet in a single layer.
- Bake for 25-30 minutes or until golden brown, flipping halfway through for even crispiness.
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg