How to Make Baked "Fried" Breaded Eggplant - A Step-by-Step Guide

There's something so satisfying about biting into a crispy, breaded piece of eggplant. And when it's baked instead of fried, it somehow tastes even better. This recipe for Baked "Fried" Breaded Eggplant takes all the flavors and textures you love about traditional eggplant parmesan, but makes it a little bit healthier by skipping the frying process.

Not only is this dish delicious, it's also surprisingly easy to make. With just a few simple ingredients and some basic kitchen skills, y...

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Ingredients

  • 3 teaspoons olive oil, divided
  • 2 cups dry unseasoned bread crumbs
  • ½ cup grated Parmesan cheese, or more to taste
  • ¼ teaspoon garlic powder, or to taste
  • ¼ teaspoon dried oregano, or to taste
  • ¼ teaspoon dried basil, or to taste
  • salt and ground black pepper to taste
  • 2 eggs
  • 1 splash water
  • 1 eggplant, peeled and sliced into 1/4-inch rounds

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 4

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; coat with about 1 teaspoon olive oil.
  • Combine bread crumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper in a shallow dish. Combine eggs with a splash of water in a separate shallow dish.
  • Dip eggplant slices in egg mixture, then press into bread crumb mixture to coat both sides; arrange on the prepared baking sheet. Drizzle the remaining 2 teaspoons oil over breaded eggplant slices.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. To further brown the breading, turn on the broiler and broil until the desired color is reached.
  • Nutrition

    289 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 9mg
    • Sodium: 549mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 3g
    • Protein: 11g
    • Vitamin C: 0mg
    • Calcium: 213mg
    • Iron: 3mg
    • Potassium: 124mg