Ingredients
- 1 large eggplant
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 2 eggs
- 1 tablespoon milk
- 1 1/2 cups panko breadcrumbs
- 1/4 cup grated parmesan
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Olive oil spray
Instructions
- Slice eggplant into 1/2-inch rounds. Salt both sides and let sit 30–60 minutes. Blot dry with paper towels.
- Preheat oven and baking sheet to 425°F (218°C).
- Set up breading station: one bowl flour, one bowl eggs + milk, one bowl with panko, parmesan, garlic powder, and Italian seasoning.
- Dredge each eggplant slice in flour, dip in egg mixture, then coat in panko mix.
- Arrange slices in a single layer on the hot, lightly oiled baking sheet.
- Bake 15–18 minutes, flip, then bake another 10–12 minutes until golden brown.
- Optional: broil 1–2 minutes for extra crunch. Serve hot with marinara or dip.
Notes
- Make it gluten-free with GF flour and breadcrumbs.
- Add cayenne or chili flakes for a spicy kick.
- Mix in extra parmesan or mozzarella for a cheesier version.
- Use flax egg and plant milk for a vegan option.
- Switch up seasoning with fresh herbs like thyme, oregano, or za’atar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 55mg
