Hey there! I remember the first time I made crispy baked Italian eggplant for my family. It was one of those busy weeknights when I wanted to whip up something that was not only delicious but also healthy. Eggplant was always a favorite of ours, but I wanted to prepare it in a way that the kids would actually enjoy. This recipe turned out to be a hit!
With its crispy texture and flavorful seasonings, this dish quickly became a go-to in our household. It’s so simple to make, and I love how it gives the eggplant a whole new life. My husband always says it reminds him of our trips to Italy, where we’d enjoy similar dishes at cozy little restaurants. There’s something about the combination of breadcrumbs, parmesan, and Italian herbs that makes every bite feel like a warm hug.
What I appreciate most about this recipe is its flexibility. You can serve it as a side dish or even make it the star of the meal. Pair it with a simple marinara sauce, a fresh salad, or even some pasta for a hearty dinner. It’s a fantastic way to sneak in some veggies, and trust me, once you try it, you’ll find yourself making it regularly.
If you’re looking to impress your family or just want a satisfying meal without the fuss, this crispy baked Italian eggplant is for you. Let’s get started!
Preparing Crispy Baked Italian Eggplant
Click here to get printable version
Ingredients
- 1 medium eggplant, cut into 1/4 inch rounds
- 1/2 teaspoon salt
- 1 large egg, beaten
- 1/2 cup seasoned breadcrumbs
- 1/4 cup grated parmesan
- 1 teaspoon Italian herbs blend
Directions
Begin by preheating your oven to 400°F (200°C). Slice the eggplant into rounds, about 1/4 inch thick, and arrange them on a wire rack in a single layer. Sprinkle salt over one side of the slices and allow them to sit for 15 minutes. This process draws out excess moisture.
After 15 minutes, use a paper towel to pat dry the eggplant slices. Flip them over, sprinkle salt on the other side, and let them rest for another 15 minutes. Blot off any remaining moisture.
Now it’s time to set up your breading station. In one bowl, beat the egg until it’s nice and smooth. In a separate bowl, combine the seasoned breadcrumbs, grated parmesan, and Italian herbs.
To coat the eggplant, first dip each slice into the egg mixture, letting any excess drip off. Then, press it into the breadcrumb mixture to ensure an even coating.
Arrange the breaded eggplant slices on a parchment-lined baking sheet in a single layer. Bake in the preheated oven for about 15 minutes, then carefully flip each slice. Continue baking for another 5 to 7 minutes, or until they are golden brown and crispy.
Once baked, remove from the oven and serve immediately. Enjoy your delightful crispy baked Italian eggplant!
Storing Suggestion
If you have any leftovers, store the crispy baked eggplant in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to regain the crispiness before serving again.
Cooking Tips
For a little extra flavor, consider adding garlic powder or crushed red pepper flakes to the breadcrumb mixture. You can also experiment with different cheese, like mozzarella or pecorino, to switch up the flavor profile.
Serving Suggestions
This dish pairs beautifully with marinara sauce for dipping or can be served alongside pasta and a simple green salad for a complete meal. Consider garnishing with fresh basil or a sprinkle of additional parmesan for that extra touch.
Ingredient Substitutions
If you’re out of parmesan, you can substitute with another hard cheese like pecorino or even nutritional yeast for a dairy-free option. Gluten-free breadcrumbs also work well if you need a gluten-free version.
Seasonal Variations
In the summer, add fresh herbs like basil or parsley to the breadcrumb mix for a burst of flavor. In the fall, try incorporating spices like cinnamon or nutmeg for a unique twist.
Allergen Information
This recipe contains egg and dairy due to the parmesan cheese. For a vegan alternative, you can use a flaxseed egg and nutritional yeast instead of cheese. Always check for cross-contamination if you have severe allergies.
FAQ
Can I use other vegetables besides eggplant?
Yes! Zucchini, squash, or even bell peppers can be used. Just adjust the cooking time accordingly as they may vary in moisture content.
How do I make the eggplant less bitter?
Salting the eggplant and letting it sit helps draw out bitterness. Make sure to rinse off excess salt before breading and baking.
Can I freeze the baked eggplant?
Yes, you can freeze the baked slices. Just make sure they are completely cooled before placing them in an airtight container. They can be frozen for up to 2 months.
How do I reheat the leftovers to keep them crispy?
The best way to reheat is in the oven at 350°F (175°C) for about 10 minutes. This will help restore their crispy texture.
Is there a way to make this dish healthier?
You can reduce the amount of breadcrumbs or use whole grain or gluten-free breadcrumbs. Also, baking instead of frying significantly reduces fat content.
Can I prepare the eggplant in advance?
Yes, you can slice and salt the eggplant ahead of time. Just make sure to coat and bake them shortly before serving for the best texture.
Crispy Baked Italian Eggplant
Ingredients
- 1 medium eggplant cut into 1/4 inch rounds
- 1/2 teaspoon salt
- 1 large egg beaten
- 1/2 cup seasoned breadcrumbs
- 1/4 cup grated parmesan
- 1 teaspoon Italian herbs blend
Instructions
- Preheat your oven to 400°F. Slice the eggplant into 1/4 inch thick rounds and place them on a wire rack in a single layer. Sprinkle salt over one side of the slices and let them rest for 15 minutes.
- Pat dry with a paper towel, flip the slices, salt the other side, and let sit for another 15 minutes. Blot the moisture off with a towel once more.
- Set up a dipping station. In one bowl, beat the egg until smooth. In another bowl, combine the breadcrumbs, parmesan, and Italian herbs.
- Coat each eggplant slice by first dipping it into the egg mixture, letting any extra drip off, and then pressing it into the breadcrumb mixture to ensure the coating sticks.
- Arrange the breaded eggplant rounds on a baking sheet lined with parchment paper in a single layer. Place them in the oven and bake for about 15 minutes.
- Flip the slices carefully and bake for another 5-7 minutes until golden and crispy. Once done, remove the tray from the oven and serve immediately.
