Are you ready to transform the humble eggplant into a crispy, mouthwatering masterpiece that will have everyone begging for seconds? Our Oven Fried Eggplant Parmesan recipe is about to revolutionize your dinner game, offering a healthier alternative to traditional deep-fried versions without sacrificing an ounce of flavor. Imagine perfectly golden, crunchy eggplant slices that are so irresistible, even veggie skeptics will be coming back for more!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium eggplants, sliced
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- Salt and pepper to taste
- Olive oil spray
Instructions
- Preheat the oven to 425°F (218°C). Line two large baking sheets with parchment paper and lightly coat with olive oil spray to prevent sticking.
- Wash the eggplants and slice them into 1/4-inch thick rounds. Pat the eggplant slices dry with paper towels to remove excess moisture, which helps achieve a crispier texture.
- In a shallow dish, mix breadcrumbs and grated Parmesan cheese. Season the mixture with salt and black pepper, stirring to combine thoroughly.
- In a separate bowl, beat the eggs until well blended. Create a breading station with the egg mixture and the breadcrumb-Parmesan mixture side by side.
- Dip each eggplant slice first into the beaten eggs, allowing excess to drip off, then coat completely in the breadcrumb mixture, pressing gently to ensure even coverage.
- Arrange the breaded eggplant slices in a single layer on the prepared baking sheets, ensuring they do not overlap. Lightly spray the tops with olive oil to help them brown and crisp.
- Bake in the preheated oven for 20-25 minutes, flipping the slices halfway through cooking time to ensure even browning. The eggplant should be golden brown and crispy on the outside.
- Remove from the oven and let cool for 5 minutes before serving. These can be used immediately in Eggplant Parmesan or served as a delicious side dish.
Tips
- Pat those eggplant slices completely dry - moisture is the enemy of crispiness! Use paper towels to remove any excess water before breading.
- Don't skip the olive oil spray - it's the secret to achieving that gorgeous golden-brown color and extra crunch.
- Make sure to space the eggplant slices in a single layer on the baking sheet. Overcrowding will steam the slices instead of crisping them.
- Flip the eggplant halfway through cooking to ensure even browning on both sides.
- For an extra flavor boost, try adding some dried herbs like oregano or basil to your breadcrumb mixture.
- Let the eggplant rest for a few minutes after cooking to help it maintain its crispy texture.
- These oven-fried eggplant slices are incredibly versatile - use them in Eggplant Parmesan, as a side dish, or even as a crunchy salad topper!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 8g
Fat: 11g
Saturated Fat: 3g
Cholesterol: 65mg
