This breaded eggplant is baked not fried, giving you the crispy texture and delicious flavour you desire without all the calories! Serve this healthy baked eggplant with marinara for a fun and dipable appetizer or serve it as a side dish!
If you love eggplant, you are going to want to try this recipe! This baked eggplant recipe is an easy and delicious way to enjoy this versatile vegetable. What is not to love about sliced eggplant that’s been coated in breadcrumbs and then baked until crispy? The exterior breading gets nice and crunchy, while the inside remains tender. It really is a delicious way to enjoy eggplant and even pickier eaters are enticed by a crispy coating!
The of my favourite things about this recipe is that it’s healthy too! In addition to the nutrients from the eggplant itself, the fact that these breaded eggplant slices are baked and not fried in unhealthy oils is an added bonus. Instead, they are drizzled with healthy olive oil.
I love eating these as an appetizer with marinara sauce, but they are also great as a side dish or even main for a vegetarian dish.
How to prepare eggplant for cooking
Eggplant has a high water content so before baking, it is important to remove as much water as possible. This will ensure the breaded eggplant crisps up nicely on the outside.
To remove excess water, slice the eggplant into 1/4 inch wedges and then set them down on paper towel. Sprinkle the eggplant with salt and let it sit for about an hour. The salt will draw out the water and you will see droplets forming on top of each eggplant slice. Simply use a paper towel to dab away the excess water and then you are ready to get cooking!
How to make Baked Eggplant
1. Preheat oven to 450F. Line 2 baking trays with parchment paper. Brush the parchment paper with about 2 tablespoons of olive oil.
2. Prepare the dredge in 3 shallow dishes: In one shallow dish, add the flour. In a second dish, whisk the 2 eggs. In the third bowl, mix the breadcrumbs, basil, oregano and salt.
3. Dip each eggplant slice in the flour to coat it, then the egg and then finally dip it into the dish with breadcrumbs, flipping to ensure it is coated on both sides. Arrange the breaded eggplant onto the baking sheets and drizzle with the remaining olive oil.
4. Bake for 20 minutes, flipping halfway through. Let cool for a few minutes before serving.
- Parmesan: Add grated Parmesan cheese to the bread crumb coating for a flavour boost!
- Switch up the seasoning: I used dried basil and oregano in the breading but you can absolutely switch things up with your favourites. A few more ideas include: Italian seasoning, thyme, or even adding a bit of chili flakes for some heat.
How to serve Baked Eggplant
This versatile dish can be served in a variety of ways, including:
- As an appetizer: Baked Eggplant makes a great appetizer served along with marinara sauce for dipping.
- As a side dish: We especially love serving it along with Roasted Chicken Drumsticks, Pork Chops or Salmon, but it goes well with so many more options!
- As a burger topping: Breaded eggplant makes a great topping for Classic Homemade Hamburgers or Turkey Burgers.
- Turned into a healthier Eggplant Parmesan!
I hope you enjoy this recipe as much as I do!
Looking for more ways to use eggplant in your meals? Check out:
This post was updated with more information and new photos on June 14, 2022.
- 2 medium eggplants
- 3 tablespoons olive oil
- 1/3 cup flour
- 2 eggs
- 1 cup breadcrumbs
- 1 teaspoon dry basil
- 1/2 teaspoon dry oregano
- 1/2 teaspoon salt
- Slice eggplant into 1/2″ slices and set on a paper towel. Sprinkle with salt and let stand for 1 hour. Blot eggplant with paper towel to remove any water that has come out.
- Preheat oven to 450F. Line 2 baking trays with parchment paper. Brush the parchment paper with about 2 tablespoons of olive oil.
- Prepare the dredge in 3 shallow dishes: In one shallow dish, add the flour. In a second dish, whisk the 2 eggs. In the third bowl, mix the breadcrumbs, basil, oregano and salt.
- Dip each eggplant slice in the flour to coat it, then the egg and then finally dip it into the dish with breadcrumbs, flipping to ensure it is coated on both sides. Arrange the breaded eggplant onto the baking sheets and drizzle with the remaining olive oil.
- Bake for 20 minutes, flipping halfway through. Let cool for a few minutes before serving.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.