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Garlic Parmesan Baked Eggplant Recipe

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3.8 from 79 reviews

Enjoy a crispy and flavorful Garlic Parmesan Baked Eggplant recipe that is baked, not fried. This dish features perfectly coated eggplant slices with a garlicky Parmesan breadcrumb mixture, baked to golden perfection. A delightful and healthy way to savor eggplant as a side dish, appetizer, or a component in classic eggplant Parmesan.

  • Total Time: 38 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 large eggplant

Coating

  • 6 tablespoons unsalted butter, melted
  • 1 cup breadcrumbs
  • ¼ cup shredded Parmesan cheese
  • ¼ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning

Instructions

  1. Prepare the Eggplant: Wash the eggplant and trim off the green stem end. Optionally, peel the skin if preferred. Slice the eggplant into ½-inch thick disks. Place the sliced disks in a colander or on a cooling rack set over a baking sheet, sprinkle generously with salt, and allow to sit for at least 30 minutes to draw out moisture and reduce bitterness.
  2. Prepare the Coating: Melt the unsalted butter in a bowl. In a separate bowl, combine the breadcrumbs, shredded Parmesan cheese, smoked paprika, garlic powder, and Italian seasoning, mixing them thoroughly.
  3. Bread the Eggplant Slices: Dip each eggplant disk first into the melted butter, ensuring both sides are coated, then dredge them in the breadcrumb mixture, pressing gently to adhere the breading evenly.
  4. Arrange for Baking: Line a baking sheet with aluminum foil or parchment paper, then place the breaded eggplant disks on it in a single layer, making sure they are not overlapping.
  5. Bake: Preheat the oven to 400°F (204°C). Bake the eggplant slices for 15 minutes, then carefully flip each slice and bake for an additional 7 minutes, or until they are golden brown and the breading is crispy.
  6. Serve: Remove from the oven and serve warm. These crispy baked eggplant slices make a great side dish, appetizer, or can be used in recipes like eggplant Parmesan.

Notes

  • Salting the eggplant helps to remove excess moisture and bitterness, improving texture and flavor.
  • For a lower fat option, you can substitute butter with olive oil or use cooking spray.
  • If you prefer, the eggplant skin can be left on for added texture and nutrients.
  • Baking on parchment paper or foil simplifies cleanup and prevents sticking.
  • This recipe can be doubled or tripled to serve more people.
  • Ensure eggplant slices are spaced apart to allow even baking and crispiness.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 23 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/garlic-parmesan-baked-eggplant-recipe/