Baked Breaded Eggplant Slices
Crispy, golden, and irresistibly savory, these baked breaded eggplant slices deliver all the satisfaction of a fried version with a lighter touch. Coated in seasoned breadcrumbs and Romano cheese, then oven‑baked until crunchy, they’re perfect as a snack, appetizer, or dipped into warm marinara for an easy Italian‑inspired side.
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Ingredients
- 1 pound eggplant (preferably a skinny, long one so it has fewer seeds)
- 1/3 cup flour
- 2 eggs
- 3/4 cup bread crumbs (panko or sourdough)
- 1/3 cup Romano cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- cooking spray
- 1 cup marinara (optional)
Instructions
- Preheat the oven to 425 degrees F. Grease a sheet pan covered with a silicone mat with cooking spray.
- Rinse the eggplant and pat it dry. Place the eggplant on a cutting board and slice off the stem and root ends and discard them. Slice the eggplant into 1/3-inch thick rounds.
- Place the flour in a large bowl. In another large bowl, beat two eggs.
- Add the bread crumbs to a third large bowl. Stir in the Romano cheese, garlic powder, salt and pepper.
- Set up an assembly line from left to right with the eggplants, flour, eggs, bread crumb mixture and the prepared sheet pan. Have three forks ready.
- Use a fork to place an eggplant slice into the flour. Flour both sides, turning over once.
- Use another fork to transfer the eggplant slice into the beaten eggs. Turn over to coat both sides, then let the excess egg drip off. Place the eggplant slice into the bread crumbs.
- Use another fork to pat the crumbs onto the eggplant, then flip the slice over and bread the other side. Transfer the breaded eggplant to the greased pan.
- Continue breading all of the eggplant slices. Place the eggplant slices in a single layer on the sheet pan. Spray the entire surface of the eggplant rounds with cooking spray. (This is important to achieve crispiness.)
- Bake the eggplants for 15 minutes on the first side (or until golden brown). Remove the pan from the oven and flip over the eggplants with a spatula. Spray the tops with cooking spray and bake for another five minutes, or until golden brown.
- Let the eggplant slices cool for a few minutes before serving. Serve them plain or dip them in marinara sauce. You also can use them for eggplant Parmigiana, etc.
- Cover and refrigerate leftovers for up to four days. See notes for freezing instructions.
Nutrition
Calories: 109kcalCarbohydrates: 15gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 52mgSodium: 372mgPotassium: 295mgFiber: 3gSugar: 4gVitamin A: 254IUVitamin C: 4mgCalcium: 82mgIron: 1mg
Nutritional information is an estimate and may vary based on ingredients and preparation.