This Healthy Crispy Baked Eggplant is a simple, flavorful way to enjoy eggplant with a crunchy exterior and a tender, creamy interior. Instead of deep-frying, the slices are baked in a hot oven until they turn golden and crisp, making this recipe lighter while still very satisfying. The coating of whole wheat breadcrumbs, Parmesan, and warm spices brings a savory, aromatic crust, while a quick salting step ensures the eggplant is never watery or soggy. Served warm, with marinara sauce on the side if you like, these slices work beautifully as an appetizer, a snack, or even a side dish alongside a salad or main course.
Because everything in this recipe is baked, it is easy to prepare for a family meal or a small gathering. The eggplant is sliced, salted, coated in a seasoned breadcrumb mixture, then arranged on a baking sheet and roasted at high heat. The result is a tray of crisp, bronzed rounds that hold their shape well, with a pleasant contrast between the crunchy crust and the silky vegetable inside. It is also a vegetarian-friendly option that fits naturally into a Mediterranean-style menu.
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 teaspoon salt
- 1 cup whole wheat breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 large eggs
- 1 tablespoon olive oil
- 1/4 cup marinara sauce (for serving, optional)
Instructions
- Prepare the oven and baking sheet
Begin by preheating your oven to 425°F (220°C). This relatively high temperature is important for developing a crisp, golden crust without drying out the eggplant. While the oven heats, line a large baking sheet with parchment paper. The parchment helps prevent the slices from sticking and makes cleanup easier. If you prefer, you can lightly spray or brush the parchment with a thin film of oil to encourage even browning. - Slice and salt the eggplant
Wash the eggplants and dry them with a clean kitchen towel. Using a sharp knife, cut them into 1/2-inch thick rounds, trying to keep the slices as even as possible so they cook at the same rate. Arrange the slices in a single layer on a tray or cutting board and sprinkle both sides with the teaspoon of salt. Leave them to rest for about 30 minutes. During this time, the salt will draw out excess moisture and some of the natural bitterness. After 30 minutes, you will notice beads of water on the surface of the slices. - Rinse and dry the eggplant thoroughly
Once the resting time is over, gently rinse each slice under cool running water to remove the surface salt and any released juices. This step keeps the finished dish from being overly salty. Lay the slices on a clean towel or several layers of paper towel, then pat them dry very well on both sides. The drier the slices are at this stage, the better the coating will adhere and the crisper they will become in the oven. - Prepare the seasoned breadcrumb mixture
In a shallow bowl or wide dish, combine the whole wheat breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, black pepper, and paprika. Stir with a fork or whisk until the spices and cheese are evenly distributed throughout the breadcrumbs. This mixture will form the flavorful crust on the eggplant, so take a moment to ensure everything is well blended and no clumps of cheese or spices remain. - Make the egg and olive oil mixture
In a separate shallow bowl, crack the two large eggs. Beat them with a fork or whisk until the yolks and whites are completely combined and slightly frothy. Add the tablespoon of olive oil and whisk again until the oil is thoroughly incorporated into the eggs. This egg mixture acts as a binding layer that helps the breadcrumb coating cling firmly to each slice while also contributing to browning and crispness in the oven.
- Coat the eggplant slices
Set up a simple breading station: place the bowl with the egg mixture next to the bowl of seasoned breadcrumbs, and keep the dried eggplant slices close by. Working with one slice at a time, dip an eggplant round into the egg mixture, making sure both sides are fully coated. Allow any excess egg to drip back into the bowl so the slice is not too wet. Then transfer the slice to the breadcrumb mixture. Press it gently into the crumbs, turn it over, and press again so both sides are fully and evenly covered. You can lightly tap off the excess crumbs so the coating is even rather than thick or clumpy. Place the coated slice onto the lined baking sheet. Repeat with the remaining slices, spacing them out so they are not touching; this space allows hot air to circulate around each piece and helps them become crisp instead of steaming. - Bake until golden and crispy
Slide the baking sheet into the preheated oven. Bake the eggplant slices for about 25–30 minutes in total. After the first 12–15 minutes, carefully remove the sheet from the oven and use a spatula or tongs to flip each slice over. This turning step is important for promoting even browning and crispiness on both sides. Return the tray to the oven and continue baking until the slices are a deep golden brown and the coating feels firm and crisp to the touch. The exact time may vary slightly depending on your oven and the thickness of your slices, but they should be done within the 25–30 minute window. - Serve with marinara sauce (optional)
When the eggplant slices are ready, remove the baking sheet from the oven and let them rest for a few minutes. This brief cooling period allows the crust to set and makes the slices easier to handle. Transfer them to a serving platter and, if you like, serve with a small bowl of marinara sauce on the side for dipping. Enjoy them while they are still warm and crisp.
Notes and Serving Ideas
For a little extra heat, you can follow the original suggestion and add a pinch of cayenne pepper to the breadcrumb mixture. If you want to vary the flavor, you may replace the Parmesan with another cheese suggested in the original recipe notes, such as mozzarella, or use nutritional yeast for a vegan-style twist on the coating.
These crispy baked eggplant slices are delicious on their own as an appetizer, but they also pair nicely with a simple green salad or roasted vegetables for a light meal. You can serve them with your favorite non-alcoholic beverage or sparkling water with citrus for a refreshing contrast to the warm, savory coating.
Nutrition (per serving – 4 servings)
- Calories: 180
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 150 mg