Crispy Baked Eggplant with Basil and Marinara Recipe
This Crispy Breaded Baked Eggplant recipe features tender eggplant slices coated in a seasoned egg wash and panko breadcrumbs, then baked to golden perfection for a crunchy, healthy alternative to frying. Perfect as an appetizer or side dish, served alongside fresh basil and marinara sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Total Time: 35-37 minutes
- Yield: 25 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Eggplant
- 1¼-1½ pounds small eggplants (preferably 3-4 inches in diameter), stem and bottom trimmed, peeled if desired, sliced into ½-inch thick rounds
- 2 large eggs
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper
- Freshly ground black pepper, to taste
For the Coating and Baking
- 2 cups panko breadcrumbs
- ½ cup olive oil (or neutral cold-pressed oil such as avocado oil)
For Serving
- Fresh basil leaves, torn
- Marinara sauce (optional, for dipping)
Instructions
- Preheat Oven: Preheat your oven to 450°F (or 425°F if using a convection oven). Place 2 cups of panko breadcrumbs in a shallow bowl or pie plate.
- Prepare Eggplant: Trim the stem and bottom from the eggplants. Peel if desired, then slice into ½-inch thick rounds.
- Make Egg Wash: In a large bowl, whisk together the 2 eggs, dried oregano, kosher salt, crushed red pepper, and freshly ground black pepper until combined.
- Coat Eggplant: Add a handful of sliced eggplant to the egg wash, tossing to coat evenly. Transfer the coated slices to the panko breadcrumbs and turn them until fully covered, lightly patting to adhere the crumbs. Place the breaded slices on a platter or tray. Repeat until all slices are coated.
- Preheat Baking Sheet: Place a large rimmed baking sheet on the middle rack of the oven and preheat for exactly 10 minutes to ensure a crispy crust. Use a heavy-gauge, uncoated aluminum sheet pan for best results.
- Arrange Eggplant: Carefully remove the hot baking sheet using oven mitts and place on a heat-safe surface. Pour ½ cup olive oil evenly over the pan. Arrange the breaded eggplant slices in a single layer on the sheet.
- Bake: Bake the eggplant for 10 minutes, then remove the pan and flip each slice over. Continue baking for another 10-12 minutes until the eggplant is golden brown and crispy.
- Serve: Transfer the baked eggplant to a platter. Scatter torn fresh basil over the top and serve with marinara sauce on the side for dipping, if desired.
Notes
- For extra crispiness, do not overcrowd the baking sheet; if necessary, bake in batches.
- You can peel the eggplant if you prefer a softer texture, but leaving the skin on adds color and nutrients.
- Use a heavy, uncoated aluminum sheet pan to prevent warping and ensure even heat distribution.
- Marinara sauce is optional but adds great flavor as a dipping sauce.
- Adjust the crushed red pepper to control the spice level according to your taste.