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To make Parmesan crusted eggplant, gather these simple ingredients: - 2 medium eggplants, sliced into ½ inch rounds - 1 cup panko breadcrumbs - 1 cup freshly grated Parmesan cheese - 2 large eggs, beaten - 1 cup all-purpose flour - 2 teaspoons garlic powder - 1 teaspoon dried oregano - ½ teaspoon black pepper - ½ teaspoon salt - Olive oil spray or 2 tablespoons extra virgin olive oil - Fresh basil leaves for garnish You can add extra flavor with these optional ingredients: - Red pepper flakes for some heat - Lemon zest for a fresh taste - Fresh herbs like thyme or parsley If you need substitutes, here are some ideas: - Use almond flour instead of all-purpose flour for a gluten-free option. - Swap panko with regular breadcrumbs if that's what you have. - Grated Pecorino Romano cheese can replace Parmesan for a different taste. - Egg replacer can work if you want a vegan version. These choices help you customize the dish to your taste or what you have on hand. Enjoy experimenting! {{ingredient_image_2}} First, you need to preheat your oven to 400°F (200°C). This temperature gives the eggplant a nice, crispy texture. While the oven heats up, line a baking sheet with parchment paper. This step prevents sticking and makes cleanup easier. Now, let’s create a breading station. You will need three shallow dishes. In the first dish, place one cup of all-purpose flour. This helps the eggplant to hold onto the egg. In the second dish, beat two large eggs. The eggs will help the breadcrumbs stick. In the third dish, mix one cup of panko breadcrumbs with one cup of grated Parmesan cheese, two teaspoons of garlic powder, one teaspoon of dried oregano, half a teaspoon of black pepper, and half a teaspoon of salt. Stir it well to ensure it is mixed evenly. Take a sliced eggplant round and dip it into the flour. Make sure to coat it well, then shake off extra flour. Next, dip the floured eggplant into the beaten eggs. Let any excess egg drip back into the dish. Now, press the eggplant slice into the breadcrumb mixture. Make sure it is fully coated. Press gently to help it stick. Repeat this for all the eggplant slices. Lay the coated eggplant rounds on the baking sheet in a single layer. If you want extra flavor, drizzle olive oil on top or use olive oil spray. Place the baking sheet in the oven and bake for 20-25 minutes. Remember to turn the eggplant slices halfway through. This helps them brown evenly. Once they are golden and crispy, take them out and let them cool for a few minutes. This cooling time helps the crust set. Enjoy your delicious Parmesan crusted eggplant! To get that perfect crunch, follow a few simple steps. Use panko breadcrumbs; they provide amazing texture. Make sure to coat each eggplant slice well with flour first. This helps the egg stick better. Dip it in the beaten eggs next. Finally, press it into the breadcrumb mix. A good press makes sure every slice gets a nice layer. Bake at 400°F (200°C) and flip halfway through. This way, both sides get golden and crispy. Store any leftovers in an airtight container. They will stay fresh for about three days. When you want to reheat them, use your oven if possible. Preheat it to 350°F (175°C) and bake for about 10 minutes. This keeps the crust crunchy. You can also use an air fryer for quick reheating. Just set it to 350°F (175°C) for 5 minutes. Avoid the microwave; it can make the eggplant soggy. Feel free to mix up the flavors! You can add spices to the breadcrumb mix, like paprika or cayenne for heat. Try swapping half the Parmesan for mozzarella for a gooey twist. For an herb boost, add fresh parsley or thyme to the mix. You can even layer on marinara sauce before baking for an Italian flair. These little tweaks can make your dish unique and fun! Pro Tips Choose the Right Eggplant: Look for firm, shiny eggplants with smooth skin. Avoid any that have soft spots or blemishes, as they may be overripe. Seasoning Matters: Feel free to experiment with additional spices in the breadcrumb mixture, such as smoked paprika or Italian seasoning, for an extra flavor boost. Don’t Overcrowd the Baking Sheet: Ensure the eggplant rounds are spaced apart on the baking sheet. This allows hot air to circulate and achieve maximum crispiness. Serve Immediately: For the best texture, serve the Parmesan crusted eggplant right out of the oven while they are still warm and crispy. {{image_4}} Dipping sauces make Parmesan crusted eggplant even better. You can use marinara sauce for a classic touch. A spicy aioli adds a kick that many enjoy. For a fresh option, try a yogurt or tzatziki sauce. These sauces add flavor and moisture. They enhance the crunch of the eggplant. Experiment with different sauces to find your favorite! A vibrant garnish can elevate your dish. Fresh basil leaves add color and flavor. Sprinkle some chopped parsley for a fresh look. You can also add a drizzle of balsamic glaze. This adds a sweet and tangy touch. For a bit of heat, add red pepper flakes on top. A beautiful presentation makes the dish inviting and exciting. Pair your eggplant with simple sides. A light salad with lemon vinaigrette complements its flavors. Roasted vegetables like zucchini or bell peppers work well too. You can serve it with quinoa or rice for a filling meal. Garlic bread is another great option for a hearty dinner. These sides balance the meal and keep it fresh and tasty. You can swap out Parmesan cheese for other cheeses. Mozzarella gives a nice stretch. Cheddar adds a sharp taste. You might even try feta for a tangy kick. Each cheese changes the flavor, making the dish your own. Panko breadcrumbs are great for crunch, but they are not the only choice. You can use regular breadcrumbs, seasoned breadcrumbs, or even crushed crackers. Each type gives a different texture and taste. Experiment to find your favorite! Want to boost nutrition? Add more veggies! Zucchini or bell peppers work well with eggplant. Slice them thin like the eggplant. Coat them the same way with the breading mixture. This creates a colorful and tasty veggie medley. Enjoy the added flavors and health benefits! Yes, you can prep the eggplant in advance. After breading, place the slices on a baking sheet and cover them with plastic wrap. Keep them in the fridge for up to 24 hours. When you're ready, just bake them as directed. This saves time on busy days and lets flavors marinate. The eggplant is done when it turns a golden brown color. You should hear a nice crunch when you tap it. Use a fork to check if it's soft inside. If it feels tender and has a crisp crust, it's ready to eat! Parmesan crusted eggplant pairs well with many dishes. You can serve it with marinara sauce for dipping. A fresh salad adds nice balance. For heartier meals, try it with grilled chicken or pasta. You can even layer it in a sandwich! This recipe is not gluten-free as it uses all-purpose flour and panko breadcrumbs. To make it gluten-free, use gluten-free flour and gluten-free breadcrumbs. Many brands offer tasty options that still deliver a great crunch. In this blog post, I covered everything about making Parmesan crusted eggplant. You learned the key ingredients, how to prepare and bake, and tips to enhance flavor and crunch. I highlighted serving suggestions and variations to make it your own. With these steps, you can create a delicious dish. Experiment with flavors and enjoy every bite. Cooking should be fun, so make it your own!

Parmesan Crusted Eggplant Delight

A deliciously crispy and cheesy eggplant dish, perfect as an appetizer or side.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 medium eggplants, sliced into ½ inch rounds
  • 1 cup panko breadcrumbs
  • 1 cup freshly grated Parmesan cheese
  • 2 large eggs, beaten
  • 1 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon salt
  • 1 spray olive oil spray
  • 0.5 cup fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Set up a breading station with flour in one dish, beaten eggs in another, and a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, oregano, black pepper, and salt in a third dish.
  • Coat each eggplant round in flour, shaking off excess.
  • Dip the floured eggplant slice into the beaten eggs, allowing excess to drip off.
  • Press the eggplant into the breadcrumb mixture, ensuring it is well-coated. Repeat for all slices.
  • Arrange the coated eggplant rounds on the baking sheet in a single layer and drizzle with olive oil or spray with olive oil.
  • Bake in the preheated oven for 20-25 minutes, turning halfway through.
  • Allow to cool slightly after baking to firm up the crust.
  • Serve warm, garnished with fresh basil leaves.

Notes

For extra crunch, use panko breadcrumbs.
Keyword baked, eggplant, Parmesan, vegetarian