Parmesan Baked Eggplant
Discover the easiest and most delicious Parmesan Baked Eggplant that’s crispy, golden, and ready in just 30 minutes. This quick baked eggplant uses less than six tablespoons of melted butter, making it lighter and less greasy than fried versions. Perfect as a snack, side dish, or light meal, it’s full of flavor from Parmesan, herbs, and seasoned breadcrumbs. Ideal for vegetarians, this simple recipe can easily turn dairy-free by skipping the cheese.
Ingredients
- 1 large eggplant
- 1 ½ cups breadcrumbs Italian-style or panko for extra crunch
- 3 tablespoons grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon dried oregano
- Pinch of black pepper
- ½ teaspoon salt plus extra for sweating the eggplant
- 6 tablespoons melted butter or use half butter, half olive oil for flavor and crispiness
Instructions
- Slice the eggplant into ½-inch rounds.
- Lay slices on a cutting board or tray and sprinkle both sides with salt.
- Let them sit for 15–20 minutes to draw out excess moisture and bitterness.
- Pat dry thoroughly with paper towels.
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly grease it.
- In a bowl, mix breadcrumbs, Parmesan, garlic powder, paprika, oregano, black pepper, and salt.
- Add parsley and chili flakes if using.
- Dip each slice in melted butter (or butter-olive oil mix).
- Press both sides into the breadcrumb mixture, coating evenly.
- Arrange slices in a single layer on the baking sheet.
- Bake for 15 minutes, then flip each slice.
- Continue baking for another 10–15 minutes, until golden and crisp.
- Sprinkle with extra Parmesan and herbs if desired.
- Serve hot with marinara sauce, garlic yogurt dip, or pesto.