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Crispy Baked Eggplant

Crispy Baked Eggplant: A Healthier Crunch You'll Love

Crispy Baked Eggplant is a delightful twist on a classic favorite, transforming eggplant into a healthier, crunchy snack.
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Prep Time 30 minutes
Cook Time 30 minutes
Salting Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium Eggplant Slice into ½ inch rounds
  • to taste tsp Salt Essential for drawing out moisture
For the Coating
  • 1 cup All-Purpose Flour Key player for coating
  • 2 large Eggs For egg wash
  • 1 cup Panko Breadcrumbs Choose for a light and crunchy exterior
  • 2 tbsp Olive Oil Optional, use sparingly

Equipment

  • Oven
  • Cooling rack
  • Baking sheet
  • Bowls for breading station

Method
 

Step‑by‑Step Instructions for Crispy Baked Eggplant
  1. Slice the eggplant into ½ inch rounds and sprinkle with salt. Let sit for 30 minutes to 1 hour.
  2. Pat the eggplant slices dry and set up your breading station with flour, egg wash, and panko breadcrumbs.
  3. Coat each eggplant slice in flour, then egg wash, and finally panko breadcrumbs.
  4. Preheat your oven to 425°F and place a baking sheet inside to heat up.
  5. Bake the eggplant slices for 15–18 minutes, flip, and bake for another 10–12 minutes until golden.
  6. Broil for an additional 1–2 minutes for extra crunch.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 200mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store in an airtight container lined with parchment paper in the fridge for up to 3 days. Reheat in the oven to maintain crunchiness.

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