Description
Homemade crispy oven-baked eggplant rounds deliver Mediterranean magic with minimal effort. Herb-seasoned breadcrumbs and precise roasting technique ensure golden, crunchy results you’ll crave again and again.
Ingredients
Scale
- 1 cup finely grated Parmesan Reggiano
- 1 ½ cups panko crumbs
- ½ cup flour
- 2 eggs
- 1 medium eggplant, washed and sliced into 0.5 inch (1.27 cm) thick rounds
- 2 tbsps vegetable oil
- 2 tbsps butter
- 1 tbsp fresh flat parsley, finely chopped
- Salt
- Pepper
Instructions
- Flour Preparation: Create a seasoned flour mixture by blending flour, salt, and pepper within a spacious ziplock bag, ensuring thorough integration of seasonings.
- Panko Coating Development: Craft a crispy coating mixture in another ziplock bag, combining panko breadcrumbs, grated Parmesan, chopped parsley, and delicate salt and pepper seasonings.
- Baking Sheet Preheating: Position a large baking sheet in the oven, generously coating its surface with vegetable oil and a touch of butter, allowing the butter to caramelize to a rich golden shade for 3-5 minutes at 425°F.
- Eggplant Coating Process: Systematically dredge each eggplant slice through the seasoned flour, then dip into whisked eggs, allowing excess to drip off before thoroughly coating with the prepared panko mixture, pressing gently to ensure a robust, textured crust.
- Baking Technique: Carefully arrange the coated eggplant rounds on the preheated baking sheet, maintaining adequate spacing between slices for optimal crispiness.
- Roasting Completion: Bake in a preheated oven for 30-35 minutes, rotating the slices midway through cooking to achieve a uniformly golden, crisp exterior, ensuring the eggplant is tender and the coating is beautifully bronzed and crunchy.
Notes
- Prep Strategically: Use ziplock bags for mess-free coating, ensuring clean hands and even seasoning distribution.
- Heat Matters: Preheat baking sheet with oil and butter to create a crispy, golden base that prevents sticking and enhances flavor.
- Coating Technique: Layer flour, egg, and panko in sequence for maximum crunch, pressing gently to help breading adhere perfectly.
- Baking Balance: Flip eggplant midway through cooking to guarantee uniform crispness and prevent uneven browning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 120mg