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Garlic Parmesan Baked Eggplant

Crispy on the outside, tender in the middle—these garlic parmesan baked eggplant rounds are oven-baked (not fried) and perfect as a snack, appetizer, or easy weeknight side. Serve with warm marinara for dipping and a sprinkle of fresh basil.
Prep Time 20 minutes
Cook Time 40 minutes
Salting Rest 20 minutes
Total Time 1 hour 20 minutes
Serving Size 6 servings

Equipment

  • Oven
  • 2 large baking sheets
  • Parchment paper or foil
  • Wire rack (optional, for extra crisping)
  • Sharp knife and cutting board
  • 3 shallow bowls (breading station)
  • Whisk or fork
  • Measuring cups and spoons
  • Tongs

Ingredients

  • 2 medium eggplants sliced into 1/2-inch rounds
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 3/4 cup Parmesan cheese finely grated, divided
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • cooking spray or olive oil spray for crisping
  • 2 cups marinara sauce for dipping, warmed (optional)
  • 1 cup mozzarella cheese shredded, for topping (optional)
  • 1/4 cup fresh basil chopped, for serving (optional)

Instructions

  • Slice the eggplant into 1/2-inch rounds. Arrange on a tray or baking sheet, sprinkle lightly with salt, and let sit for 20 minutes to draw out excess moisture. Pat dry very well with paper towels.
  • Preheat the oven to 400°F (205°C). Line two baking sheets with parchment (or foil). For extra crisping, place a wire rack on each sheet.
  • Set up a breading station: Bowl 1—flour mixed with black pepper and a pinch of salt. Bowl 2—beaten eggs. Bowl 3—panko mixed with 1/2 cup Parmesan, garlic powder, and dried oregano.
  • Bread the eggplant: Dip each slice in flour (shake off excess), then egg, then press firmly into the panko-Parmesan mixture to coat well.
  • Arrange breaded slices in a single layer on the prepared baking sheets. Lightly spray the tops with cooking spray (or olive oil spray) to help them brown.
  • Bake for 20 minutes. Flip the slices, spray the second side lightly, and bake 15–20 minutes more, until golden and crisp and the eggplant is tender.
  • (Optional) For a cheesy finish, sprinkle with mozzarella and the remaining Parmesan and bake 3–5 minutes, just until melted.
  • Rest 5 minutes before serving. Serve warm with marinara for dipping and sprinkle with chopped fresh basil, if using.

Notes

Make it crispier: Use a wire rack on the baking sheet and don’t crowd the slices—airflow helps them brown. A light spray of oil is key for crunch.
Storage: Refrigerate leftovers up to 4 days. Reheat on a baking sheet at 350°F (175°C) for about 10 minutes (microwaving will soften the coating).
Freezing: Freeze baked, cooled slices up to 3 months with parchment between layers. Reheat from frozen at 375°F (190°C) until hot and crisp.
Serving ideas: Dip in warm marinara, tuck into a sandwich, or use as a crispy side with salad or pasta.

Nutrition

Calories: 270kcal | Protein: 15g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 850mg