Description
This Garlic Parmesan Baked Eggplant recipe offers a deliciously crispy and flavorful way to enjoy eggplant. Breaded with a mixture of Parmesan cheese, breadcrumbs, and spices, then baked to golden perfection, this dish makes a perfect side, appetizer, or a tasty component for eggplant Parmesan.
Ingredients
Eggplant Preparation
- 1 large eggplant
Breading and 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
- Prepare the Eggplant: Wash the eggplant thoroughly and trim off the green end. Optionally, peel the skin if you prefer a milder taste. Slice the eggplant into ½ inch thick disks. Place the disks in a colander or on a cooling rack set over a baking sheet, sprinkle them generously with salt, and let them sit for at least 30 minutes to draw out excess moisture and bitterness.
- Prepare the Coating: Melt the butter in a bowl. In a separate bowl, combine the breadcrumbs, shredded Parmesan cheese, smoked paprika, garlic powder, and Italian seasoning, mixing well to distribute the spices evenly.
- Coat the Eggplant: Dip each eggplant disk first into the melted butter, ensuring both sides are coated, then immediately dip into the breadcrumb mixture, pressing lightly to adhere the breading evenly on both sides. Arrange the coated disks on a baking sheet lined with aluminum foil or parchment paper for easy cleanup.
- Bake the Eggplant: Preheat the oven to 400°F (200°C). Place the baking sheet in the oven and bake the eggplant disks for 15 minutes. After 15 minutes, flip each disk carefully to ensure even cooking and crisping, then bake for an additional 7 minutes. The eggplant should turn a golden brown color and the breading should be crisp.
- Serve: Remove the eggplant from the oven and serve warm as a delicious side dish or appetizer. These crispy baked eggplant disks can also be incorporated into eggplant Parmesan recipes for a tasty layered dish.
Notes
- Salting the eggplant helps reduce bitterness and excess moisture for a better texture.
- You can peel the eggplant if you prefer a softer texture or to reduce the slightly tough skin.
- Use fresh or day-old breadcrumbs for best texture; panko breadcrumbs can be substituted for extra crunch.
- For a lighter version, you can spray the breaded eggplant with a little cooking spray instead of dipping in butter.
- Serve with marinara sauce or ranch dressing for dipping.
- Prep Time: 35 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian