Crispy Breaded Eggplant in the Oven
Crispy Baked Breaded Eggplant is golden, crunchy, and oven-baked, not fried. Make it with eggs or a simple vegan flax option. Perfect for cutlets, Parmesan, sandwiches, or a side dish.
Servings 4 people
Calories 212kcal
Ingredients
Eggplant
- 2 large eggplant
- salt
- 2 tablespoons flax meal
- ½ cup water
- 1 tablespoon extra virgin olive oil
Breading
- ½ cup breadcrumbs
- ¼ cup cornmeal
- 1 tablespoon black and white sesame seeds
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400° F.
Prepping the eggplant
- Slice the eggplants lengthwise into ½ inch thick slices.
- Lay the eggplant out in a single layer on a baking tray or pan lined with a tea towel or paper towel. Sprinkle lightly with salt.
- Let eggplant stand for 30 minutes to remove any bitterness. When time has elapsed, pat the eggplant dry and wipe off most of the salt.
Prepping the breading for the eggplant
- When the salting of the eggplant is almost done, mix together 2 tablespoons of flax meal and ½ cup of water. Stir to combine and let sit for five minutes.
- Combine the breadcrumbs, cornmeal and spices in a shallow bowl or plate. Mix well. Place the flax egg in a separate bowl or plate.
Breading the eggplant
- Cover the baking sheet with parchment paper and brush the top with a liberal amount of olive oil.
- Place each eggplant slice into the flax mixture, turning to coat both sides and the edges.
- Shake off any excess flax mixture and then place eggplant slice into the breadcrumbs, pressing down gently. Turn the slice of eggplant over and repeat on the other side and the edges too.
- Place the eggplant on the baking sheet pan in a single layer. Repeat with remaining eggplant.
Cook the eggplant
- Place into the oven and cook for 10-12 minutes, then remove and flip each piece over.
- Return the tray to the oven and cook for an additional 10-12 minutes on the other side. The eggplant should be golden brown, crispy on the outside and tender on the inside.
- When ready, remove from the oven and serve as desired.
Notes
- Sweat the eggplant: Salt slices for 30 minutes to draw out bitterness and excess moisture for a crispier texture.
- Rinse and dry: Rinse off extra salt, then pat slices thoroughly dry before breading.
- Even coating: Cover the top, bottom, and edges with flax egg (or regular egg) so breadcrumbs stick evenly.
- Thin the flax if needed: If the mixture is too thick, add a splash of water. A light coating bakes up crisp, not soggy.
- Cut options: Slice into rounds for eggplant Parmesan or sandwiches, or lengthwise “steaks” for a hearty main dish.
Nutrition
Calories: 212kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 252mg | Potassium: 629mg | Fiber: 10g | Sugar: 9g | Vitamin A: 115IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 2mg
