Eggplant always takes me back to warm summer afternoons spent in my grandmother’s kitchen in the heart of Italy. I remember how the sun would stream through her lace curtains, casting a golden glow over the room while she prepared the most delicious meals. One of my favorites was always her crispy baked eggplant, which she made with love and a touch of her Italian magic. There was something so comforting about the simplicity of the dish—the way the eggplant rounds would come out perfectly crisp yet tender, coated in a savory blend of breadcrumbs and Parmesan. She’d serve it alongside a fresh tomato salad or sometimes as part of a larger feast, but no matter how it was served, it always disappeared quickly.
Years later, after moving away, I realized how much I missed those moments and the flavors that felt like home. On one of my visits back, I stood beside her, notebook in hand, determined to learn her ways. As we sliced the eggplant, she told me the secret to getting it just right: salting the slices beforehand to draw out the excess moisture, which made all the difference in achieving that perfect crispiness in the oven. To this day, I never skip that step—it’s the key to transforming a simple vegetable into something truly special.
Now, whenever I bake crispy eggplant in my own kitchen, I’m transported back to those cherished moments. The smell of the eggplant roasting in the oven fills the house, and I can almost hear my grandmother’s voice, guiding me through the process. Whether I’m serving this dish as an appetizer or a side, it’s always a hit, with its golden, crunchy exterior and soft, flavorful interior. This recipe is not only a delicious nod to my heritage but also a reminder of the love and care that goes into the simplest of meals.
How to Make Crispy Baked Italian Eggplant
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Ingredients
- 1 large eggplant (cut into 1/4 inch rounds)
- 1 egg (beaten)
- 1/2 cup seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon sea salt
Directions
- Preheat your oven to 400°F and prepare a cooling rack over a baking sheet.
- Cut the eggplant into 1/4 inch thick rounds and lay them flat on the cooling rack. Sprinkle both sides with sea salt and let them sit for 15 minutes on each side to release moisture. Pat the slices dry with paper towels after each 15-minute period.
- In a bowl, beat the egg until smooth. In a separate bowl, mix the breadcrumbs, Parmesan, and Italian herbs together.
- Dip each eggplant slice in the beaten egg, allowing any excess to drip off, and then coat each slice with the breadcrumb mixture. Press the breadcrumbs onto the slices to ensure they stick.
- Arrange the breaded eggplant slices in a single layer on a baking sheet lined with parchment paper.
- Bake the eggplant for 15 minutes, flip the slices, and bake for an additional 5-7 minutes until they are crispy and golden brown. Serve immediately and enjoy!
Storing Suggestion
Store any leftover eggplant slices in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices on a baking sheet in a preheated 350°F oven for 5-7 minutes to restore crispiness.
Cooking Tips
For extra crispiness, you can lightly spray the eggplant slices with olive oil before baking. You can also add a pinch of garlic powder to the breadcrumb mixture for a more intense flavor.
Serving Suggestions
Serve these crispy eggplant slices as a side dish with pasta, or enjoy them with marinara sauce for dipping. They also pair wonderfully with a fresh green salad or as a topping for sandwiches.
Ingredient Substitutions
If you’re looking for a gluten-free option, you can substitute gluten-free breadcrumbs. For a dairy-free alternative, simply leave out the Parmesan cheese or use a plant-based version.
Seasonal Variations
During the summer months, pair the eggplant with fresh, seasonal vegetables like tomatoes or zucchini. In colder months, serve it with hearty marinara sauce and melted mozzarella for a comforting dish.
Allergen Information
This recipe contains dairy (Parmesan cheese) and gluten (breadcrumbs). For those with allergies, consider using dairy-free cheese and gluten-free breadcrumbs.
FAQ:
What can I serve with crispy eggplant slices?
They are great as an appetizer or side dish. You can also pair them with marinara sauce or add them to sandwiches and wraps.
Can I freeze the baked eggplant slices?
Yes, you can freeze the baked slices. Arrange them in a single layer on a baking sheet and freeze them. Once frozen, transfer them to a freezer-safe bag for up to 3 months.
How do I reheat the eggplant to keep it crispy?
Reheat the eggplant slices in a preheated 350°F oven for 5-7 minutes to regain their crispiness. Avoid microwaving, as this will make them soggy.
Can I use an air fryer instead of an oven?
Yes, you can air fry the breaded eggplant slices at 375°F for about 10-12 minutes, flipping halfway through, until they are crispy and golden.
Is there a vegan version of this recipe?
You can make it vegan by using plant-based breadcrumbs and an egg substitute like aquafaba (chickpea liquid) to coat the eggplant.
How do I choose the best eggplant for this recipe?
Look for a firm eggplant with smooth, shiny skin. Avoid any with soft spots or wrinkles, as these may be overripe.
Crispy Baked Italian Eggplant
Ingredients
- 1 eggplant cut into 1/4 inch rounds
- 1 egg beaten
- 1/2 cup seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon sea salt
Instructions
- Start by prepping the eggplant. Preheat your oven to 400°F. Slice the eggplant into 1/4 inch rounds. Place the slices in a single layer on a cooling rack. Sprinkle with sea salt and let sit for 15 minutes. Afterward, use a paper towel to blot away the moisture, then flip the slices over. Salt the other side and let it sit for another 15 minutes before dabbing off any excess water.
- Set up your breading station. In a small bowl, beat the egg and set it aside. In another bowl, combine the seasoned breadcrumbs, grated Parmesan cheese, and dried Italian herbs.
- Bread the eggplant slices. Dip each slice into the beaten egg, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing lightly to ensure the crumbs stick well.
- Bake the eggplant. Place the coated slices in a single layer on a baking sheet. Bake for 15 minutes, then turn the slices over and bake for an additional 5-7 minutes until they are golden and crispy. Once done, remove from the oven and serve. Enjoy!
