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    You are here: Crunchy Creamy Sweet / Featured / Garlic Parmesan Baked Eggplant Recipe

    Garlic Parmesan Baked Eggplant Recipe

    Published: Sep 12, 2018 · Modified: May 30, 2022 by Anna 277 Comments · This post may contain affiliate links.

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    Garlic Parmesan Baked Eggplant - crispy baked, not fried, eggplant with garlic Parmesan breading. A delicious way to enjoy this fall vegetable!

    If you enjoy eggplant, you may want to try my One Pot Chicken Ratatouille recipe of the easy, vegetarian Eggplant Lasagna.

    Baked Eggplant with golden breading, on white plate.

    Eggplant is in season and I am going to show you one of my favorite dishes with this vegetable. It's easy and can be served as an appetizer, side dish or used in main dishes, like Eggplant Parmesan. The garlicky Parmesan breading makes for a perfectly crispy coating even though the eggplant is baked and not fried.

    If I am not roasting vegetables, I make my simple two-ingredient breading and bake them in the oven till crispy. No frying required! I used this method in my Baked Artichoke Hearts recipe and my Best Roasted Garlic Parmesan Cauliflower recipe. It's amazing!

    HOW TO PREPARE EGGPLANT FOR COOKING?

    Start by washing the eggplant and trimming off the green end. You can peel the skin if you like. Next, slice eggplant into 1/2" disks. Place all disks in colander or cooling rack set over baking sheet, sprinkle with salt and let sit for at least 30 minutes. It helps to cut the bitterness of the vegetable and makes it "sweat". You will notice little drops of moisture on the surface of the disks. Removing the moisture from the eggplant will prevent it from releasing it during cooking. You can use prepared like this eggplant in a variety of dishes.

    HOW TO MAKE GARLIC PARMESAN BAKED EGGPLANT?

    Prepare eggplant disks according to instructions above. Melt butter in a bowl. Mix breadcrumbs, spices and Parmesan cheese in another bowl. Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet. Bake in 400 degrees F oven for 15 minutes, then flip each disk and baked for 7 more minutes. The eggplant should be golden brown and the breading crispy.

    Overhead shot of sliced eggplant in oval bowl, breadcrumbs with spices in white bowl and melted butter in glass bowl.

    DO YOU NEED TO PEEL EGGPLANT BEFORE BAKING?

    Eggplant skin is completely edible. It's a personal preference, just like zucchini. You can peel the skin off or leave it.

    Side shot of baked crispy eggplant on white plate.

    HOW TO SERVE CRISPY BAKED EGGPLANT?

    You can serve it as a side dish, next to mashed potatoes and roasted chicken or pork loin. It also makes for a great appetizer, served with dips. You can also use this baked eggplant in place of fried one when making Eggplant Parmesan. It's easier since there is no frying required and healthier. You can also use it as a burger topping (think black bean burgers or healthy turkey burgers)!

    Overhead shot of baked crispy eggplant on white serving plate, garnished with chopped parsley.

    If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

    Baked Eggplant with golden breading, on white plate.

    Garlic Parmesan Baked Eggplant Recipe

    Author: Anna
    Crispy baked, not fried, eggplant with garlic Parmesan breading. A delicious way to enjoy this fall vegetable! 
    More delicious vegetable recipes: www.crunchycreamysweet.com
    4.93 from 95 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 23 mins
    resting time 30 mins
    Total Time 38 mins
    Course Side Dish
    Cuisine American
    Servings 4 people
    Calories 312 kcal

    Ingredients
     
     

    • 1 large eggplant
    • 6 tablespoons unsalted butter melted
    • 1 cup breadcrumbs
    • 1/4 cup shredded Parmesan cheese
    • 1/4 teaspoon smoked paprika
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon Italian seasoning

    Instructions
     

    • Start by preparing the eggplant: wash the eggplant and trim off the green end. You can peel the skin if you like. Next, slice eggplant into 1/2" disks. Place all disks in colander or cooling rack set over baking sheet, sprinkle with salt and let sit for at least 30 minutes
    • Next, melt butter in a bowl. Mix breadcrumbs, spices and Parmesan cheese in another bowl. 
    • Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet. 
    • Bake in 400 degrees F oven for 15 minutes, then flip each disk and baked for 7 more minutes. The eggplant should be golden brown and the breading crispy.
    • Serve as side dish, appetizer or use in eggplant Parmesan. 

    Notes

    Eggplant skin is completely edible. It's a personal preference, just like zucchini. You can peel the skin off or leave it. 

    Nutrition

    Calories: 312kcal | Carbohydrates: 26g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 302mg | Potassium: 315mg | Fiber: 4g | Sugar: 5g | Vitamin A: 660IU | Vitamin C: 2.6mg | Calcium: 143mg | Iron: 1.7mg
    Tried this recipe?Leave a comment with rating below!

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      Recipe Rating




    1. Sue says

      December 26, 2022 at 11:08 am

      5 stars
      Looks great. Haven't tried but plan to make later this week. Can you use olive oil instead of butter? Or half and half? Thanks

      Reply
    2. Hilary says

      November 04, 2022 at 12:37 am

      5 stars
      My son enjoys eggplant when I stuff it and bake it but isn't a fan of wet style dishes like ratatouille or moussaka, but this is his absolutely favourite way to eat it. I use GF breadcrumbs for his and standard for the rest of us. I've made this about 6 times now and have cut the butter down to about half by brushing it on with with a pastry brush with no degradation of flavour or crispiness. I also slice it a bit thinner - probably 3 slices to the inch rather than 2. Thank you, Anna, for this super recipe!

      Reply
      • Anna says

        November 04, 2022 at 2:06 pm

        Hi Hilary! Thank you so much for making my recipe! I am so glad it was a hit!

        Reply
    3. Janece says

      October 13, 2022 at 1:42 pm

      5 stars
      Loved the flavor and texture of the eggplant in this recipe.

      Reply
      • Anna says

        October 13, 2022 at 4:35 pm

        Hi Janece,
        Thank you so much for trying out the recipe!

        Reply
    4. Diane Carney says

      October 04, 2022 at 7:24 pm

      5 stars
      I don't eat eggplant, so it's hard for me to figure out an easy recipe for my family, who love it. This was by far the easiest for me to make and the family loved it. My question is, can you freeze it?

      Reply
      • Mary Ann says

        October 22, 2022 at 11:11 am

        I make eggplant similar to this recipe and I freeze it. Put on cookie tray in a single layer and pop into freezer till frozen and then put in freezer bags. Then to bake, just take out what you want and put in oven, at 350 or higher till heated through.

        Reply
    5. Anna Marie says

      October 04, 2022 at 6:19 pm

      5 stars
      This was an absolutely, scrumptious eggplant recipe. 😋 Love that you include the nutrition also. I will be checking out your other recipes. Thanks, Anna Marie

      Reply
    6. Michelle says

      September 03, 2022 at 5:45 pm

      5 stars
      My garden produced so many eggplant I was having trouble figuring out how not to waste it. This is so easy and delicious I know what to do with them all now!

      Reply
    7. Annette says

      August 09, 2022 at 9:42 am

      5 stars
      LOVE this recipe. I'm making it for the second time. Sooo easy❤️

      Reply
      • Anna says

        September 03, 2022 at 10:27 pm

        Yay! I am so glad! Thank you for making my recipe, Annette!

        Reply
    8. Dottie Headworth says

      July 30, 2022 at 8:46 am

      5 stars
      Made this, added slice of mozzarella, refined to oven just to melt. Then put on slices of Roma tomatoes and some fresh basil, sprinkled on some fresh grated parm. Yummy.

      Reply
    9. Martha says

      July 17, 2022 at 3:48 pm

      5 stars
      This will be my recipe for eggplant from now on! I forgot to add the garlic, and it was still delicious! I grow the smaller eggplants (Millionaire and Midnight Moon) and did not need to salt them prior to baking. I make a lot of eggplant parm, and have never cared for using baked eggplant in it. But I don't enjoy standing over the stove frying the slices either! I think with dipping the slices in butter instead of an eggwash, I have found the perfect recipe! Thank you so much. (I used panko crumbs)

      Reply
      • Susie says

        July 28, 2022 at 3:25 pm

        I'm going to use panko as well for tonight's meal of eggplant. The sounds like a wonderful recipe

        Reply
    10. Susan Hampton says

      July 01, 2022 at 5:03 am

      5 stars
      My bnb guests simply begged for recipe.
      The all around taste and easy assembly gave me real freedom in kitchen but is health consciencious.

      Reply
      • Anna says

        July 08, 2022 at 4:32 pm

        I am so glad the eggplant was a hit! Thank you, Susan!

        Reply
    11. lynn h says

      February 23, 2022 at 7:55 pm

      5 stars
      Absolutely loved this recipe! Simple, easy to follow, with instructions for keeping the eggplant moist. I modified mine just slightly looking at a few other comments posted, so I used and egg with olive oil and a little melted margarine to dip my rinsed eggplant disc into before dipping in breadcrumb mix and putting on parchment paper on baking tray. I baked mine a little longer for crisp that I like and then flipped and baked longer. Great as they were and even better when I then made into a parmesan baked dish with light pasta sauce. Will definitely make again and again....thank you for this recipe!!!

      Reply
    12. Laura Howard says

      January 17, 2022 at 2:26 pm

      5 stars
      Absolutely delicious! After I salted and rinsed then I soaked in milk about 30 minutes then drained and proceded. Heard that helps to take away any bitterness and give more creamy flavor.This recipe is so good and easy. Made with gluten free panko crumbs. We loved it! I can't say that enough. And healthy. Don't need marinara or cheese.
      Going to try your chicken rice bowls soon.

      Reply
    13. Helen says

      October 15, 2021 at 10:12 am

      5 stars
      Very easy! Delicious!

      Reply
      • Anna says

        October 21, 2021 at 10:39 pm

        Thank you so much, Helen!

        Reply
    14. Arlene says

      October 06, 2021 at 1:51 pm

      I removed the outer skin and after draining I used flour, beaten egg and seasoned bread crumbs to coat then baked as per directions.
      After browning I layered 2 baking dishes w/ spaghetti sauce , eggplant, sautéed onion and mushrooms and mozzarella and repeated again. Baked off and enjoyed!

      Reply
      • Yesenia says

        November 19, 2021 at 12:22 pm

        How did you do the sauteed onion and mushrooms? Did you put them over the cheese? I'm curious 🤔 sounds delicious 😋 😍.

        Reply
    15. Elle says

      September 14, 2021 at 11:30 am

      5 stars
      This easy roasted eggplant recipe is one of my favorites. To prepare babaganoush, I roast eggplant. It's very delicious!

      Reply
    16. Jessica says

      August 04, 2021 at 5:23 pm

      5 stars
      Is this recipe ever outstanding! So crisp and light and so flavorful. I didn’t have any Italian seasoning so I used seasoned salt lightly instead and it was delicious. I used this as a base for eggplant parmigiana but when the eggplant discs finished baking I regret using them for the eggplant parmigiana and wish we had just eaten them plain, fresh out of the oven. It’s better than eggplant parmigiana it’s that good. Will be making these again, definitely.

      Reply
      • Tanya Lacey says

        August 18, 2021 at 1:19 pm

        Do you dip both sides with butter n seasoning

        Reply
        • Marnie Basney says

          August 29, 2021 at 12:36 pm

          You dip the whole piece in the butter and seasonings, so yes

          Reply
    17. Nancy says

      August 04, 2021 at 11:13 am

      5 stars
      This is a delicious recipe. I am wondering if this will freeze well, to be reheated in the oven at a later date.

      Reply
      • Susan says

        November 01, 2021 at 3:01 pm

        5 stars
        I have frozen cooked eggplant and did really well. I grow eggplant in my garden. I live alone so I will cook it like it is prepared/ cooked in this recipe and then freeze individual bags of 1 serving . I also make and freeze eggplant parm.

        Reply
    18. Shelley says

      August 01, 2021 at 4:16 pm

      5 stars
      Delicious! Had to bake them longer for more crisp. Will make this again for sure!!!

      Reply
      • Ashley says

        August 27, 2021 at 5:56 pm

        I would not freeze these. The recipe calls for you to salt them to draw out the extra moisture. Freezing them would lock in more moisture and most likely make them a soggy mess.

        Reply
        • Susan says

          February 10, 2022 at 1:39 pm

          Not at all. They freeze well and can be warmed up again with no problems. They do lose some of the crispy ness but are just as delicious. They are beautiful in a sandwich too!

          Reply
    19. KC says

      July 28, 2021 at 11:23 am

      How many of these is considered a serving? Is one disc one serving?

      Reply
      • Marnie Basney says

        August 29, 2021 at 12:38 pm

        It says a whole eggplant is 4 servings

        Reply
    20. Trae says

      July 15, 2021 at 10:51 pm

      5 stars
      Yum! Very easy to make and my picky little eater was unsure about eating eggplant for the first time ever. He asked for seconds! I used the egg mixture instead of the butter and I was in heaven. Will definitely make again.

      Reply
      • Anna says

        July 18, 2021 at 10:49 pm

        That is the BEST! I love it when kids enjoy my recipes. Thank you so much, Trae!

        Reply
      • Dee says

        September 17, 2021 at 6:43 am

        I am glad you used egg mixture instead of butter now I will do the same as I dislike butter

        Reply
      • Linda Allen says

        June 13, 2022 at 6:38 pm

        What is the egg mixture ?

        Reply
        • Bob says

          December 19, 2022 at 2:24 pm

          5 stars
          A good egg mixture is Eggbeaters liquid.

          Reply
    21. Tressey says

      July 15, 2021 at 10:11 pm

      5 stars
      My picky little eater loved it! He wasn't too sure about eating eggplant but said it was so good he asked for second helpings.

      Reply
      • Donna Mackey says

        August 26, 2021 at 10:07 am

        4 stars
        This was sooo very delicious!!!! I grew my own eggplant in my garden !!
        Fyi : this is Italian cuisine... not American.... just sayin'

        Reply
        • Anna says

          September 02, 2021 at 9:27 pm

          Yay! Thank you, Donna!

          Reply
    22. Kim says

      June 05, 2021 at 11:49 pm

      5 stars
      Yum! Turned out great. 🙂

      Reply
    23. Amy Garcia says

      April 07, 2021 at 1:48 pm

      5 stars
      Loved it! Made this last night and was super yum!!! The eggplant came out tasty, crispy and perfectly cooked. (I used the baked option.) My husband does not like eggplant and he really enjoyed this dish. It's a keeper!! Thanks for the recipe!

      Reply
    24. Elizabeth says

      March 29, 2021 at 8:00 pm

      5 stars
      Mainly followed the recipe with just slight changes (mixed olive oil & butter, used 1/2 regular and 1/2 panko breadcrumbs and sliced eggplant slightly thinner). Baked til crispy then added a small spoonful of spaghetti sauce and a slice of fresh mozzarella on top. Returned to oven to melt cheese and then stacked the slices. Made a very light and tasty eggplant parmesan.

      Thanks for the inspiration

      Reply
      • Anna says

        April 11, 2021 at 9:25 pm

        Thank you so much, Elizabeth!

        Reply
      • Diana says

        July 22, 2021 at 4:27 pm

        That's more than 'slight changes' but sounds delicious.

        Reply
    25. Fern says

      March 21, 2021 at 3:39 pm

      The last time I cooked eggplant was a long time ago and I fried it in oil. Now that I am on a health kick I wanted to try your recipe. The only ingredient I did not have in my house was garlic so I decided to play with your recipe. In lieu of garlic I decided that every 3 eggplant discs would have an extra ingredient. One set just had your recipe, the next set I put Cilantro on top, the next set I put very finely chopped red onion on top and the last set I combined the cilantro and red onion on top. I cooked your recipe 5 minutes longer on each side and when I took them out of the oven I placed all slices on my fine China dinner plate. Everything smelled and looked fabulous. I then topped each piece with some sour cream and then consumed the entire eggplant. The meal filled me up and left a smile on my face. I highly recommend everyone to try your recipe.

      Reply
    26. Barb says

      March 16, 2021 at 8:21 pm

      4 stars
      My husband loves eggplant. I don't really even like eggplant, until I tried this recipe. I read a portion of the comments, so I made the following adjustments: sliced the eggplant narrower than 1/2", backed off the butter and added olive oil and a beaten egg; to the bread crumbs I added yellow cornmeal and all-purpose flour.
      I baked them at 425 degrees (convection) for 15 minutes on the 1st side and 10 minutes after turning them over. They turned out sooo yummy. Eggplant is moving up on my list of vegetables I like and enjoy!

      Reply
      • Jovina says

        March 18, 2021 at 12:06 pm

        Thank you for giving me ideas of how to make this dish differently.
        Definitely I will try your way!

        Reply
    27. Diane Winter says

      March 07, 2021 at 3:36 pm

      5 stars
      I made these using gluten free panko bread crumbs from 4c. A couple tweaks i would make are: slicing the eggplant into more thin slices, and putting the GF panko crumbs into a food processor. The flavor is great, and the thinner slices were crispier! I WILL be making these again as long as the butter doesnt mess with my tummy. Simple yet delicious!

      Reply
      • Gail Lewis says

        August 02, 2021 at 10:00 pm

        You can did in egg instead of butter

        Reply
    28. Andrea says

      February 04, 2021 at 3:31 pm

      5 stars
      Any recommendations on reheating these without losing crunchiness. I,m making a batch to bring to a small Super Bowl gathering for dinner. Need to make the day before.

      Reply
      • Heather Howard says

        February 05, 2021 at 11:37 am

        Reheat in the oven instead of the microwave!

        Reply
      • Lori says

        February 05, 2021 at 1:49 pm

        I used part butter and part garlic olive oil for my breading. I heated it up for lunch today in the oven at 375 and the top remained crisp.

        Reply
    29. Dianne Rand says

      January 28, 2021 at 3:01 pm

      5 stars
      Anna, LOVE this dish! Tried it AGAIN this week because it's just that time of year to use the oven and warm up my household. I 2x the recipe whenever I fix because it serves for multiple meals after premier. At the market, the vegetables were wrapped tightly in shrink plastic covering and appeared quite fresh, exteriors perfect. * When I sliced into the organic eggplants in preparation for their group "sweat" I noticed the interior a bit dark in sections, but firm in texture, and went ahead with preparation. After enjoying the dish, next time I will give more attention to the interior flesh of my eggplants and not go forward with preparation. That darkened flesh interior distracted from the recipe. *You and your fans may have already mentioned this: A tiny drop of fresh lemon juice on each disc really appealed to me with panko/parm., snipped parsley from garden, dash of cayenne; and wet mixture of salt free butter and an egg. The following morning we had warmed-up eggplant discs with scrambled eggs and blueberries for brunch. Thanks Anna and everyone who comments💕.

      Reply
      • Anna says

        February 05, 2021 at 10:40 pm

        Hi Dianne! That sounds perfect! I am so glad you are enjoying this recipe. It's a favorite around here too!

        Reply
    30. Julia says

      January 21, 2021 at 7:21 pm

      5 stars
      Very yummy! Nice and crispy!

      Reply
      • Anna says

        February 05, 2021 at 10:48 pm

        Thank you, Julia!

        Reply
    31. Nicole says

      December 25, 2020 at 11:10 pm

      Does it have to be unsalted butter?

      Reply
      • Anna says

        January 01, 2021 at 5:26 pm

        I recommend unsalted butter so you can control how salty the dish is. I hope this helps!

        Reply
      • Susan says

        January 05, 2021 at 2:25 pm

        5 stars
        I made this last night using gluten-free breadcrumbs. I followed the recipe exactly and it was delicious! I worried that it wouldn’t be as crispy using GF crumbs, but it was good and crunchy. I served it with GF pasta and a red pasta sauce that had roasted eggplant and other veggies in it. My husband thought it was the best Italian dish I’ve ever made!

        Reply
    32. Don Lamont says

      December 11, 2020 at 7:23 pm

      5 stars
      This the absolutely best eggplant recipe I have ever tried. Amazing!

      Reply
      • Anna says

        December 13, 2020 at 3:47 pm

        Thank you so much, Don!

        Reply
    33. Laurie Yankowitz says

      October 29, 2020 at 4:44 pm

      Would you please note about how many slices to expect for 1 serving? I am tracking calories and used a medium sized eggplant because that's what I had - I'm thinking I'll get 3 servings instead of 4, but it would be helpful to have an idea of how much a portion is according to 4 servings of a large eggplant.

      Reply
      • Deanna says

        November 24, 2020 at 8:51 pm

        Me too but I’m trying to eliminate sodium so leaving out salt. I need serving size too—maybe 1 or 2 slices? Any suggestions for salt substitutes welcomed!

        Reply
        • Suzanne Ruth says

          December 26, 2020 at 7:17 pm

          Re sodium - There are good substitutes out there, but they take a bit of time to get used to . One is half salt by Morton's or other brands; just remember it is half sodium. My favorite is "No Salt." It is all potassium chloride. It is ok in soups, etc, but I actually like it best as an add-on to almost anything after cooking. If you use half salt, do not add it during cooking. You won't even know it is in there! Add it only at the table. Watch sodium in canned foods, cheese and breads. Buy NoSaltAdded tomato products and corn,
          etc. There are some seasonings which mask the lack of salt: curry, cumin, acids (lime/lemon, balsamic & other vinegars). Good luck.

          Reply
          • Anna says

            January 01, 2021 at 5:25 pm

            Thank you for sharing, Suzanne!

            Reply
            • Patty says

              January 18, 2021 at 4:52 pm

              Can an egg dip be used instead of butter. I can't handle all that saturated fat in the butter version. Also, how much is one serving? Thank you, Patty

            • Jane Doe says

              April 13, 2021 at 5:23 pm

              I just made this with an egg dip and it turned out fantastic.

            • Tbyrd says

              May 02, 2021 at 5:17 pm

              I did also and it was great. No need for butter for me. Thanks.

      • Kelly says

        January 09, 2021 at 7:59 am

        My husband hates eggplant, but my kids love it. He gave me the challenge of trying to get him to like it. I made this for him and he loved it!! He liked the texture because it wasn't smushy and it was sweeter. Does the salt make the bitterness come out? Thank you!!!!

        Reply
      • Doris Schneider says

        June 03, 2021 at 3:51 pm

        I serve pasta and salad with the eggplant. Also use olive oil instead of butter. Delicious!

        Reply
    34. Towanda Bryant says

      October 29, 2020 at 10:42 am

      5 stars
      This was absolutely delicious. I needed a vegetarian meal that was tasty and filling to help keep me on track for the 2nd day of my diet plan. It was perfect. I cooked them in my air fryer and they came out great. I cut the off the skin thinking that it would be chewy but that made them a little softer than I think they should have been. Next time I will keep it on. This recipe is definitely going into the rotation. Thanks for keeping me on the straight and narrow!

      Reply
      • Jami K says

        December 24, 2020 at 5:44 pm

        What temp and time did you use in the air-dryer?

        Reply
    35. Colleen H says

      October 27, 2020 at 10:17 am

      5 stars
      This recipe was amazing!! My garden has been providing an abundance of late season eggplant and was trying to find something other than eggplant parm. This hit the spot!
      I took a little bit of everyone's suggestions and dredged the eggplant in about 2 tbsp of butter, one egg and a drizzle of garlic infused oil. My husband is doing low-carb so for the breading I used almond flour, grated parmesan and a little shredded parmesan for a bit of crunch. Served it with a fresh tomato and garlic oil and a side of sauted spinach - YUM!

      Reply
      • Sara says

        November 06, 2020 at 5:28 pm

        Did you mix the egg and the butter or dip separately?

        Reply
        • Colleen H says

          November 10, 2020 at 12:15 pm

          I mixed it all together - the egg, oil and butter.

          Reply
          • Cheryl wellman says

            January 18, 2021 at 6:26 pm

            No where in recipe does it mention egg.?????

            Reply
      • Kelly osentowski says

        January 12, 2021 at 7:13 pm

        After I let the eggplant “sweat”... do I wipe off the excess moisture?

        Reply
        • Jen says

          February 14, 2021 at 2:55 pm

          That was my question also. It reads “remove moisture”... so are we to dab it with a paper towel? Rinse with water? My guess would be to dab it but it is just a guess lol.

          Reply
          • Flap says

            February 21, 2021 at 3:14 pm

            YES! No one ever addresses this issue, but if you don't rinse, all you can taste is salt. So the secret is to gently rinse the salt and then pat the rondels (slices) until very dry, and the moisture is absorbed. That way the crumbs adhere and crisp up nicely. I made the same mistake, then learned how to correct it.

            Reply
            • Jean Halloran says

              September 04, 2021 at 7:16 pm

              Rinse with water and dry off each disk with paper towel.

    36. Luisa says

      October 21, 2020 at 3:43 pm

      5 stars
      Hi Anna,

      I tried this recipe as a side dish and it was a huge success my family and friends enjoyed it so much i used it as a side dish. I bearly got one to taste they finished them all no leftovers . Thankyou so much it was a great success

      Reply
      • dianne says

        December 08, 2020 at 6:50 pm

        5 stars
        Hi Anna and fans, cannot wait another minute to say what a great recipe this IS.
        Looking at comments, and knowing my preferences, I used little t. salt on both sides for 30 min., removing moisture with absorb. towel while located on same, between intervals. This took care of removal of salt and moisture. Instead of garlic salt, I chopped fr. garlic and added to no-salt butter, in heating process, per recipe. We all have our preferences, I like a little heat and added a little cayanne pepper to dry ingredients. In non stick baking pan, pre-heated to 400, drizzled with scant drop of good o. oil, I placed dipped disc in butter/garlic, then br. crumbs/p.cheese. WOW! So delicious! No pan-sticking issues, and the eggplant was perfect inside, and crispy outside. Good at room temp., too, with blueberries (slightly dry).
        Sprinkled a pinch of kosher salt out of the oven. Superb! Thanks, Anna and fans!

        Reply
        • Anna says

          December 10, 2020 at 12:42 am

          Hi Dianne! Sounds perfect! Thank you so much for trying my recipe! I am so glad you enjoyed it so much!

          Reply
          • Marje K says

            December 28, 2020 at 4:57 am

            4 stars
            I followed your recipe but had to bake for an additional 12 minutes for them to be cooked properly. I found a fair bit of the crumb mixture fell off so i think i prefer dipping in egg, but i liked your recipe and appreciate the tip about pre-salting to draw out bitterness. Never knew that!

            Reply
            • Anna says

              January 01, 2021 at 5:20 pm

              Thank you, Marje!

    37. Tiffany says

      October 15, 2020 at 9:35 pm

      5 stars
      Delicious!

      Reply
    38. Annette says

      October 08, 2020 at 11:00 pm

      4 stars
      I used Rosa Bianca and Japanese eggplant from my garden and they came out pretty good. The recipe is good, except for a couple recommendations. I would rinse the salt off the eggplant and then pat dry. I rinsed mine and they were still salty, which is okay if you don't add salt to the breadcrumbs. Second, to make these crispy I would cut them thinner than 1/2" and bake on a rack. Otherwise, they become soggy or one side is soggy and the other is crisp. I had to bake these for much longer than the recommended time to get them crispier.

      Reply
    39. Karen MacDonald says

      October 08, 2020 at 1:33 pm

      Can I freeze t?hese

      Reply
    40. Nikki says

      September 21, 2020 at 8:39 am

      5 stars
      This was a very delicious easy recipe!! Everyone thought I had fried them 🙂 will definitely do again! Thanks for the recipe will be sure to tag and follow you on Instagram!! Took some photos 🙂

      Reply
      • Anna says

        September 25, 2020 at 12:27 pm

        Thank you so much, Nikki!

        Reply
    41. Cheryl says

      September 20, 2020 at 12:01 pm

      Turned out delicious and crunchy. Only thing I did wrong was sprinkle with too much salt and I used salted butter. They are way too salty now. Next time I’ll wash off the seasoned salt or buy unsalted butter.

      Reply
      • Anna says

        September 25, 2020 at 12:26 pm

        Thank you so much, Cheryl!

        Reply
    42. Harriet says

      September 13, 2020 at 8:57 pm

      5 stars
      Delicious and so easy. I used less butter and added eggs like some recommended, and combined breadcrumbs and panko for the breading. I cooked on a rack over a baking sheet, and used the convection roast setting. It was crispy and perfectly cooked. I served them caprese-style. Will make these again and again for sure.

      Reply
      • Kaye Chavis says

        September 17, 2020 at 11:20 am

        Sounds like u did really good. I'm copying you

        Reply
      • B. Mc says

        October 18, 2020 at 2:54 pm

        I read your comments & did much of what you suggested. I left out the panko, kept the butter & added the eggs. I cut the eggplant to 1/4 inch or a little thicker. I used regular paprika and watched the salt since I had to use 2 tbsp of salted butter. I baked the majority of the eggplant and it came out great. I put aside 6 pieces and fried them. Both came out great & when I made both types of cooked eggplant into Parmesan dinners they were equal in taste. I would never have known one batch was baked & the other fried. I’m keeping the recipe & plan to make it again; just the baked ones.

        Reply
    43. JimH says

      September 07, 2020 at 8:07 pm

      5 stars
      If the butter is melted warm, the bread crumb mixture won't stick well. Let it cool, but if you let it cool too much (until it is almost coagulating), the bread crumbs will stick alright, but you'll end up needing about double of everything. Which is fine!

      Please add blotting to the procedure, which I would not have known to do if it weren't for the comments.

      Be careful flipping them with metal tongs, as the foil will tear if you scoop them. On some of them, when flipped, all the coating stayed on the foil, even though I had sprayed the foil lightly with cooking spray, so I just sprinkled some bread crumbs and cheese on those ones after flipping.

      Reply
      • Judy Heard says

        September 12, 2020 at 2:20 pm

        I dip them in Olive oil and that worked great.

        Reply
        • Ed says

          September 14, 2020 at 2:00 pm

          Thanks for the tip using olive oil came out fantastic.

          Reply
      • Kelly says

        September 15, 2020 at 4:50 pm

        Oh darn – I should have read the comments. I have a batch in the oven now but didn't blot. Hopefully they turn out all right.

        Reply
        • Anna says

          September 15, 2020 at 5:53 pm

          Let us know, Kelly!

          Reply
      • Kaye Chavis says

        September 17, 2020 at 1:45 pm

        Thanks for ur tip on the butter and spraying foil

        Reply
    44. Edmund says

      September 05, 2020 at 4:27 pm

      I let my butter slowly simmer with garlic for 15ish minutes (then chopped up the garlic and added it to the breading). great recipe, ate them cold with tzatziki sauce but will definitely make some eggplant parmigiana soon!

      Reply
    45. Susan says

      September 04, 2020 at 3:27 pm

      Delicious! Just served with Sliced Sun Sugar Tomatoes and fresh basil....Mmm!!!

      Reply
    46. Marilyn says

      September 01, 2020 at 12:41 pm

      5 stars
      This is really really good. Used a mixture of Italian and whole wheat panko crumbs and baked in a convection oven as per the recommendations in the comments section. Crispy, not greasy, tasty without being salty - I sprayed the pan with cooking oil and sprayed the tops of the eggplant rounds with a little too. Thank you for the only go-to recipe for eggplant I will be using.

      Reply
    47. Meredith Zeigler says

      August 26, 2020 at 5:58 pm

      5 stars
      Absolutely delicious! I found your recipe the day after my daughter brought home three huge (and slightly overripe) eggplants. I followed your recipe --except for the breadcrumbs. I didn't have any ready made crumbs in the house, so I made some in my food processor using white bread. After I made the fresh bread crumbs, I added all the herbs and cheese , pulsed it a few times, and got to work. Your recipe turned out wonderfully and is very versatile. I have been eating it right out of the oven, but I can easily turn this into a casserole. Thank you for sharing this recipe! 🙂

      Reply
      • Anna says

        August 31, 2020 at 9:57 pm

        I am so glad it was a hit! Great job with homemade breadcrumbs! Thank you for trying my recipe, Meredith!

        Reply
        • Sue says

          September 02, 2020 at 12:44 pm

          Hi Anna, thanks for the great recipe! Can I freeze them after cooking and cooling? Thanks,
          Sue

          Reply
    48. Kris says

      August 24, 2020 at 7:25 pm

      5 stars
      Yummy! I bought an eggplant because it was so pretty and cheap right now! I didn’t have Italian seasoning so I replaced that & the garlic with some Garlic-Garlic. Two thumbs up.

      Reply
      • Anna says

        August 31, 2020 at 9:59 pm

        Thank you, Kris!

        Reply
    49. Kelsie Bader says

      August 23, 2020 at 5:12 pm

      5 stars
      This was my first time trying eggplant and all I can say is how delicious this recipe is! I used a bacon smoked cheddar instead of Parmesan and it was delicious

      Reply
      • Anna says

        August 31, 2020 at 10:00 pm

        The bacon cheddar sounds amazing! Thank you for trying my recipe, Kelsie!

        Reply
    50. Janet says

      August 18, 2020 at 7:14 am

      Can I prepare this recipe ahead of time.

      Reply
    51. Cindy says

      August 12, 2020 at 6:38 pm

      Can you pan fry?

      Reply
      • Anna says

        August 15, 2020 at 1:44 pm

        Sure!

        Reply
    52. Pam says

      August 10, 2020 at 5:31 pm

      5 stars
      We absolutely loved this recipe. I normally fry eggplant, but was looking for a healthy alternative. This was perfect. Crunchy on the outside and perfectly creamy on the inside. Thank you!!

      Reply
      • Anna says

        August 15, 2020 at 1:47 pm

        Yay! That's fantastic, Pam! Thank you!

        Reply
    53. Marjorie says

      August 01, 2020 at 8:19 pm

      5 stars
      This recipe was sooo good! I used homemade bread crumbs (a first for me) and followed someone’s suggestion and used the convection oven. This couldn’t be better! Crispy outside and creamy inside. I loved the addition of the smoked paprika. I served it with a raw tomato sauce, a salad, and corn on the cob. Couldn’t have been a better summer meal. Thank you for posting this recipe; I’m going to check out your other recipes for sure!

      Reply
      • Pat says

        August 10, 2020 at 12:43 pm

        When using convection oven, do you cook the same amount of time?

        Reply
        • Marti M. Dolata says

          December 11, 2020 at 9:22 pm

          Yes but lower temperature 15 degrees

          Reply
    54. TMP says

      July 21, 2020 at 5:46 pm

      Is the nutrition for the the whole thing, or just a serving? How much is a serving? Thank you!

      Reply
    55. Dee Dee Brabec says

      July 15, 2020 at 2:05 pm

      5 stars
      This was utterly delicious. I made it on a whim for lunch because I'm home alone today... and now I'm so sad no one is here to share it! The texture was so perfect. I added a little Garlic Aioli on the side. Thank you!

      Reply
    56. Tammy says

      July 08, 2020 at 6:03 pm

      5 stars
      Best one I tried so far. Even my picky 7yr old loved it. And so easy to make.
      Thank you!!!

      Reply
      • Anna says

        July 11, 2020 at 11:59 pm

        That's the best! Thank you so much, Tammy!

        Reply
      • suzanne bullard says

        August 08, 2020 at 4:41 pm

        this works well with yellow squash too. . I’m going to try it next with green tomatoes

        Reply
        • Anna says

          August 08, 2020 at 4:46 pm

          Sounds great! Let me know how it goes with the tomatoes, Suzanne!

          Reply
    57. Stacee says

      June 25, 2020 at 2:38 pm

      Mine didn’t come out as crispy as I had hoped. I cooked them 10min instead of 7 after flipping. The bread crumbs are golden but they have almost a soggy texture. I sliced, salted, and blotted excess water from them for 30 min prior to cooking. Any suggestions?

      Reply
      • Marion says

        June 27, 2020 at 9:26 pm

        I used panko bread crumbs and it was AWESOME! I put extra crumbs on top because the panko crumbs didn’t stick much. It was great! Very crunchy. I also cooked 15 minutes after I flipped them and left them in the oven (turned off) until the rest of dinner was ready. PERFECT!!

        Reply
      • Mike says

        July 16, 2020 at 4:27 am

        Use Panko bread crumbs and cook on convection bake.

        Reply
        • Kris says

          July 22, 2020 at 6:32 pm

          Hah, had to swap rice krispies for panko out of necessity, but wow, did the convection setting ever work! Great tip.

          Reply
      • Kristen Bode says

        November 01, 2020 at 7:53 pm

        5 stars
        I turned the oven on broil after the 7 minutes for about 2 minutes each side and they crisped up nicely!

        Reply
    58. Kathie Briggs says

      June 25, 2020 at 7:12 am

      5 stars
      We loved this recipe. The eggplant was sweet and the coating crunchy, what more can you ask? In response to the people who found it too salty, I used just a light sprinkling of kosher salt to sweat the eggplant. The crystals are nice and large so easy to wipe off along with the liquid with a paper towel. Thanks for posting this.

      Reply
      • Anna says

        June 25, 2020 at 2:14 pm

        Thank you so much, Kathie! I am so glad the eggplant was a hit!

        Reply
      • Glynda says

        July 11, 2020 at 12:19 am

        5 stars
        I am never frying eggplant again! Thank you for this recipe.

        My only learning experience is next time, I’ll slice the eggplant a little thicker.

        I’m going to try this next with zucchini coins.

        Reply
        • Anna says

          July 12, 2020 at 12:04 am

          Hi Glynda! That's wonderful! I am so glad you love this recipe! Thank you for giving it a try!

          Reply
        • Lynda Koning says

          July 28, 2020 at 11:01 pm

          How did the zucchini work out?

          Reply
    59. Diana says

      June 22, 2020 at 12:47 am

      Didn't have breadcrumbs so used sesame seeds - absolutely delicious. Thanks you for such a wonderful recipe

      Reply
      • Anna says

        June 25, 2020 at 2:14 pm

        Yay! I love that you used sesame seeds! Awesome!

        Reply
    60. SusaninPeckham says

      June 14, 2020 at 3:25 pm

      5 stars
      Delicious- I omitted seasoning in the breading and served with katsu curry sauce.
      Thank you so much!

      Reply
    61. Stephanie says

      June 04, 2020 at 6:09 pm

      I've never left a comment on a recipe site before, but this eggplant recipe is the best I've EVER tasted! Crispy and light, no bitterness and not chewy ~ absolutely perfect! We served it over Zoodles with homemade marinara and it was incredible! Thank you for this recipe!

      Reply
      • Anna says

        June 05, 2020 at 11:38 pm

        Yay! Thank you so much, Stephanie! I am so glad the eggplant was a hit!

        Reply
        • Jimmie Dale Cannon says

          December 07, 2020 at 9:55 pm

          What herb is recommended for garnishing (green) shown in the photograph? Not mentioned in the recipe.

          Reply
          • Anna says

            December 10, 2020 at 12:47 am

            Hi Jimmie! I use chopped parsley or dried parsley. It's my go-to to make the dish pretty for photos. 😀

            Reply
    62. Marina says

      May 20, 2020 at 8:48 pm

      I made these tonight, Delicious! I was looking for a healthier option so I used Almond Milk as a substitute for the butter. It worked great and gave a nice nutty flavor. I’m sure they are even better with butter but this was a nice healthy option.

      Reply
    63. Jeanna Reynolds says

      May 18, 2020 at 7:46 pm

      5 stars
      I used crushed pork rinds instead of bread crumbs. It turned out crispy and delicious!

      Reply
      • valerie White says

        August 08, 2020 at 9:28 pm

        good idea.im gonna have to try that sometime.I grind up garlic & cheese croutons .i top my baked macaroni & cheese with it too.

        Reply
        • Annie j mapp says

          September 28, 2021 at 12:15 pm

          I am trying this recipe for the first time thank you ,Annie Mapp

          Reply
          • Anna says

            September 30, 2021 at 12:45 pm

            I hope you love it, Annie!

            Reply
      • John C Auten says

        September 30, 2020 at 4:28 pm

        I've been using crushed pork skins as a base for fish , I am going to try them with this recipe today

        Reply
    64. Crystal Carter says

      May 06, 2020 at 10:08 pm

      I made this with Italian breadcrumbs and it was delicious. I let it in and extra 3 minutes on the flip side - 15 onside and 10 on the other it was very yummy and very easy to make.

      Reply
    65. george says

      April 30, 2020 at 11:00 am

      I am 70 and about to give my first try at eggplant. I am a disabled Vietnam Vet with a host of health issues so I am trying to change dietary habits. I plan on baking it and leaving the skin on.
      Question is can these be stored in the freezer?
      Thanks
      George

      Reply
      • Cheryl says

        May 04, 2020 at 9:13 am

        I'll take a crack at answering this. I haven't frozen anything breaded, but would think that they will lose their crunchiness. I wonder if you may be doing better freezing the prepped slices with some parchment paper inbetween before baking them and then just bake the amount you need straight from the freezer, before they get soggy defrosting.

        Reply
        • Lori says

          May 07, 2020 at 5:24 pm

          My husbands grandmother was a great Italian women and great cook. She used to make a big batch of breaded parmigiana slices for future recipes. We loved eating them heated after being thawed just as they were. She use to take cleaned out paper milk cartons and stack the slices in them and freeze them. Use small cartons for single portions or larger ones for bigger portions. We all called her Great One!

          Reply
          • Judy says

            May 09, 2020 at 8:22 pm

            What a great idea to store them! So resourceful!

            Reply
        • NAncy says

          July 08, 2020 at 7:15 pm

          Reheat in a toaster oven and it will be crispy.
          Responding to the question George ask.

          Reply
      • Anna says

        May 04, 2020 at 10:42 pm

        Hi George! If you freeze already breaded eggplant slices and then thaw them before baking, they won't be as crispy because the breadcrumbs will absorb liquid. They will be so much better made fresh. I hope you will give this recipe a try and love it! Let me know how it goes.

        Reply
      • Monica says

        May 29, 2020 at 5:02 pm

        Hi George,
        Disclaimer, I’m not an expert but I was successful with freezing vegetable tempura so I think this could work for you as well. I fried the tempura, let it drain and cool, put it in a single layer on a baking sheet in the freezer and once frozen seal it in a bag or container. To reheat just transfer directly from the freezer to a preheated oven without thawing. It turned out very crispy as if made the same day. Hope this helps. Good luck!

        Reply
      • Richard Lorenzen says

        June 20, 2020 at 2:57 pm

        Yes you can freeze the Baked eggplant.. I’ve done it before! I used the Glad Ziplock Freezer bags . Thank you for your service! I am also a Gulf War Veteran ( Navy ) .. I was a Chef on a Destroyer MS3

        Reply
    66. Ella says

      April 25, 2020 at 2:33 pm

      Hi, can we use oat flour instead of breadcrumbs?

      Reply
      • Anna says

        April 27, 2020 at 3:30 pm

        Hi Ella! I did not test the recipe with oat flour. I don't think they will be crispy if you do.

        Reply
      • Kathy Burdick says

        May 02, 2020 at 5:46 pm

        OMG this is definitely the best Eggplant Parmesan I’ve had 😋 I used 1/2 almond flour and 1/2 homemade breadcrumbs (I used a pita bread my husband eats on Keto) IT WAS AWESOME

        Reply
        • Anna says

          May 04, 2020 at 10:35 pm

          That's wonderful! Thank you, Kathy! I love your almond flour addition!

          Reply
    67. Jody says

      April 25, 2020 at 1:14 am

      5 stars
      I got a beautiful eggplant in my weekly produce box today and could not wait to try this recipe. I didn’t have breadcrumbs or even bread. I racked my brain and came up with cornbread stuffing mix. This was the best eggplant I’ve ever cooked. Thank you for this recipe.

      Reply
      • Freddy Acuna says

        May 03, 2020 at 10:36 am

        I made it today , was awesome, before I serve I as couples drops balsamic vinegar, definitely I will make again

        Reply
        • Anna says

          May 04, 2020 at 10:33 pm

          Thank you so much, Freddy!

          Reply
    68. Althea says

      April 21, 2020 at 9:20 pm

      5 stars
      Great recipe. I made the Eggplant and your recipe for Cauliflower (almost same recipe).
      Making both of these tonight was a stroke of luck as I needed to use eggplant and cauliflower. I doubled recipe and used for Eggplant and Califlower...heating the oven only once. I'll serve these with Ranch Dressing which is always a hit. I only had 3 bowls to wash! Dang that was easy. Hubbie better get downstairs soon or there won't be much left.
      Thank You!!!

      Reply
      • Tara says

        May 20, 2020 at 8:02 pm

        Has anybody tried olive oil in place of butter? I know, I know butter is better, but trying to be healthier.

        Reply
        • Patty says

          January 18, 2021 at 4:57 pm

          My mom and sisters always used egg dip.

          Reply
    69. JAM says

      April 19, 2020 at 6:47 am

      4 stars
      Made the recipe last night, loved it.

      Reply
      • Anna says

        April 20, 2020 at 8:16 pm

        Thanks so much!

        Reply
    70. Lacey says

      April 17, 2020 at 2:58 pm

      Hi, Im thinking about trying this recipe - do you think I could substitute the breadcrumbs for cornmeal?

      Thanks!

      Reply
      • Sarah says

        April 18, 2020 at 9:52 am

        Crushed pork rinds work well if you are looking for a no carb alternative!

        Reply
      • Prachi Modi says

        May 26, 2020 at 3:47 am

        Delicious. My kids loved it. It was so easy. I threw a slice over pasta. Perfect way to get veggies in.

        Reply
    71. Susan says

      April 16, 2020 at 7:12 pm

      5 stars
      I made this last night. We both loved it! We had it as a main meal. And tonight, I reheated the leftovers in the oven (on parchment, again). Cooked up some tomato sauce and added that to the tops of the slices along with shredded mozarella cheese and broiled for a few minutes. The skin turned out crunchy, but it was very easy to take off.
      I would definitely make this again. Thanks!

      Reply
      • Anna says

        April 18, 2020 at 5:43 pm

        Hi Susan! Thank you so much for trying my recipe! I am so glad it was a hit!

        Reply
    72. Sophia says

      April 12, 2020 at 12:28 am

      What kind of eggplant is best for this recipe - the fat round one or the long slim one?

      Reply
      • Anna says

        April 12, 2020 at 3:00 pm

        I usually will select a longer, slimmer eggplant to have each disc approximately the same size. Hope this helps!

        Reply
        • Sophia says

          April 12, 2020 at 6:24 pm

          Yes definitely as that's what i have in the fridge! Will try it out tonight.

          Thank you!

          Reply
          • Anna says

            April 16, 2020 at 4:49 pm

            I hope you love the eggplant, Sophia!

            Reply
    73. Marina says

      April 06, 2020 at 10:07 pm

      Made this tonight as a side with Schnitzle and boiled potatoes. I think I over-salted at the beginning because even after blotting and following the rest of the recipie I found them quite salty. Next time I'll just use less salt and blot more! Otherwise, these were very yummy and even got the "they're good" review from the picky French husband who doesn't like eggplant! Will make again.

      Reply
    74. Donna Webb says

      April 01, 2020 at 11:47 am

      OMG! The first time I made this as a side dish for my husband and I, I only made it with one eggplant. It was so good, I now have to double the recipe for just the two of us! This is perhaps our favorite thing to eat now!

      Reply
    75. Alexandra says

      March 31, 2020 at 6:47 pm

      This was delicious!!!!! I was worried because I didn’t have unsalted butter but I did the following and it was perfect:
      Salt both sides of eggplant before resting for 30 minutes
      Blot eggplant “sweat” before coated
      I coated with 1/2 the butter and added two eggs and a tablespoon of minced garlic
      I also added some shredded Parmesan to the tops after I flipped
      Love love love

      Reply
    76. Barb says

      March 27, 2020 at 2:03 pm

      If the sweating allows the bitterness to leave the egg plant, are we supposed to rinse it after it sweats before breading it?

      Reply
      • Alexandra says

        March 31, 2020 at 6:49 pm

        No! Rinsing would defeat the purpose of resting and drying out. Just blot the sweat off and you will be good!

        Reply
    77. Starr C Dobush says

      March 18, 2020 at 9:45 pm

      any suggestions for airfryer time and temperature for this recipe?

      Reply
    78. Leigh says

      February 11, 2020 at 3:26 pm

      5 stars
      This was really good! The only thing I am disappointed about is that I only bought one eggplant at the market; I would have liked more of this! I think it would make a great entree for someone trying to cut down on meat.

      Reply
      • Anna says

        February 11, 2020 at 6:37 pm

        Hi Leigh! I am so glad you enjoyed this recipe! A lot of our readers say the same: they wish they made more! Thank you so much for trying my recipe!

        Reply
      • Rachael Litts says

        March 17, 2020 at 3:12 pm

        I'm doing a low carb diet , so I cut out some of the breadcrumbs and added a little prego spag sauce and extra cheese . My family ABSOLUTELY LOVED it !! We have company here and they do not eat any meats ...This was a huge hit and it was our main coarse . Add a little Salad with it and it really makes a good meal .

        Reply
        • Anna says

          March 20, 2020 at 11:45 pm

          Thank you so much, Rachael! I am so glad you love it!

          Reply
      • Jim says

        April 04, 2020 at 7:24 am

        5 stars
        I mistakenly cut up both my eggplants before reading the recipe. Easy, I just doubled for double the taste!

        Reply
    79. Tory says

      January 12, 2020 at 6:30 pm

      5 stars
      Thank you for the recipe! I served this recipe as eggplant parm and it was the best I have ever managed to create!

      Reply
      • Vivian Nichols says

        January 20, 2020 at 5:52 pm

        Omg! This was so good!!

        Reply
    80. Elizabeth says

      December 09, 2019 at 10:03 pm

      5 stars
      Very Delicious. I added a little mozzarella on top

      Reply
    81. Audrey says

      November 30, 2019 at 12:24 pm

      Hi! Is it possible to prepare the eggplant (up until after the 30minute sit in advance? Thank you.

      Reply
    82. Sandra Jones says

      November 20, 2019 at 6:32 pm

      I made fresh bread crumbs from a loaf of Sara Lee wheat bread. When I dipped the eggplant into the crumb mixture after the butter, the crumbs did not want to stick to the eggplant slices. Then, when it was time to turn them, the coating stuck to the foil! Should I have greased the foil first? Or was it because I used fresh bread crumbs? They taste alright though, even though the breading didn't stick properly, and what was stuck on foil was very browned.

      Reply
      • Anna says

        November 20, 2019 at 8:20 pm

        Hi Sandra! By fresh bread crumbs, do you mean you processed the fresh loaf of bread in a food processor and use breadcrumbs like that? If so, they would be too soft and too "moist" and therefore stick to the foil. I hope this helps!

        Reply
      • kathy says

        March 24, 2020 at 4:13 pm

        When I make fresh breadcrumbs I toast the bread first, break the toast into quarters, then whirl them in the food processor for about 20 seconds. They may not stick if you use parchment paper instead of foil.

        Reply
        • Anna says

          March 27, 2020 at 12:00 pm

          Thank you for sharing, Kathy!

          Reply
    83. Diane says

      November 19, 2019 at 12:20 am

      5 stars
      Mine came out too salty too, but otherwise super delicious. I like to use Tumeric so I added some to the Seasoning and instead of butter, I used Olive Oil spread, and I added a few saltines and rolled them out fine in a plastic bag, put eggplant slices in my olive oil butter-like, shook in bag and baked as instructed.

      Reply
    84. Ilene says

      November 03, 2019 at 1:16 am

      Made the recipe tonight with left over eggplant. Crispy and yummy but a little salty even after I rubbed off the salt after letting it sweat for over 30 minutes... I used kosher salt, would it have been less salty with regular table salt? Something different, for sure! Thanks

      Reply
      • Anna says

        November 05, 2019 at 12:27 am

        Hi Ilene! Kosher salt is definitely saltier than table salt. I hope you will give it another try!

        Reply
        • Annie says

          March 18, 2020 at 5:42 pm

          Hi anna,
          I think you meant to say that kosher salt is less salty than regular or table salt. That is one of its many virtues.

          Great recipe! Loved it.:)

          Reply
    85. Erina says

      October 29, 2019 at 4:03 am

      Made this tonight; tasted fantastic but was soggy. Should I have salted both sides of the eggplant?

      Reply
    86. Elizabeth says

      October 18, 2019 at 8:37 pm

      We are trying to limit saturated fat, so is there an alternative to the butter? Thinking an egg or two maybe with some evoo? Thanks, looking forward to making this in a few days.

      Reply
      • Anna says

        October 19, 2019 at 12:51 pm

        Hi Elizabeth! The mixture of butter and breadcrumbs make the eggplant crispy. If you want to skip the butter and use egg, you will need to spray each eggplant slice with olive oil cooking spray. I hope this helps!

        Reply
        • Elizabeth says

          October 21, 2019 at 7:27 pm

          Thanks! Made them - pretty good with the egg/olive oil though the butter definitely would have made it crispier. We ate it as a main and I think next time I make it I'll use it to make eggplant parm. Thanks!

          Reply
    87. Kimberly Wyatt says

      October 09, 2019 at 4:56 pm

      5 stars
      Wow! These were amazing! We had a stuffed tomatoe, an ear of corn on the cob and these gems! Will make again and again also next time i make egg plant parm. So much better than fried. The coating was awesome.

      Reply
      • Anna says

        October 09, 2019 at 10:46 pm

        Hi Kimberly! That's fantastic! I am so glad you like the eggplant. I use it to make Eggplant Parmesan too. It's wonderful! Thank you for making my recipe and for the comment!

        Reply
    88. Pollie says

      October 03, 2019 at 9:43 pm

      5 stars
      I made the recipe exactly as written and it really was both crunchy and creamy. Perfection!! Thank you for sharing it!

      Reply
      • Anna says

        October 05, 2019 at 12:37 pm

        Thank you so much, Pollie! I am so glad you like the eggplant!

        Reply
    89. Shelia Smith says

      September 30, 2019 at 9:13 pm

      5 stars
      Each time I have attempted to make eggplant anything the flavor was just not there BUT this recipe simple and delicious with just a few ingredients. Will definitely make again. My sister and I compete with finding new recipes I’ll have to let her know I’ve found one she must try!

      Reply
      • Anna says

        October 02, 2019 at 10:53 pm

        Hi Shelia! I am so glad the eggplant was a hit! Thank you for trying my recipe! I hope your sister will love it as well.

        Reply
        • Pollie says

          October 03, 2019 at 9:38 pm

          5 stars
          I would give this recipe 10 stars if I could! I made it exactly as written. It really was crunchy and creamy. Thank you so much for the recipe!

          Reply
    90. Sulay Flores says

      September 29, 2019 at 12:00 pm

      What dips can I make to go with this?

      Reply
      • Bill says

        October 04, 2019 at 12:53 pm

        Marinara

        Reply
    91. Laura says

      September 27, 2019 at 8:13 am

      5 stars
      I made this recipe last night and it was a huge hit in my house. The only adjustments I made was I didn’t have smoked paprika so I used regular paprika and I used 1/2 the melted butter recommended and then added two eggs. I dredged the eggplant through the butter & egg mixture and then the bread crumbs. It was crunchy and very tasty. This will become a staple in our house as a side dish. Thank you!

      Reply
      • Anna says

        September 27, 2019 at 11:21 pm

        Hi Laura! Thank you so much for trying my recipe! I am thrilled that it was a hit! I love how you adjusted the breading. Have a beautiful weekend!

        Reply
    92. Gloria Peoples says

      September 22, 2019 at 2:03 pm

      5 stars
      Tried this recipe, but I added crushed tomatoes and mozzarella cheese. Delicious.

      Reply
      • Anna says

        September 22, 2019 at 2:57 pm

        Thank you so much, Gloria! I am glad the eggplant was a hit!

        Reply
      • Gayl Belfor says

        September 23, 2019 at 7:29 pm

        5 stars
        Thank you for the tip. I wanted to turn leftover eggplant into a main dish and cheese & tomatoes did the trick

        Reply
    93. ELISE J MURPHY says

      September 17, 2019 at 11:36 am

      TRYING FOR 1ST.TIME SOUNDS DELISH.

      Reply
    94. Mihra says

      September 16, 2019 at 6:14 pm

      5 stars
      Just made this for dinner and it was really good! I did not use any butter. Dipped it in egg and then the bread crumb dry mixture, to make it healthier and less calories. 🙂

      Reply
    95. Tanya says

      September 13, 2019 at 5:56 pm

      5 stars
      My first recipe using eggplant, so a very new dish for me. I cook mine in air fryer 400 degrees 15 min first side and 7 min second side. I didn’t peel, and will be peeling for the next time (and there definitely will be a next time. Really enjoyed them. I just may have another vegetable I can add to my list of likes.

      Reply
    96. Juliet King says

      September 13, 2019 at 10:45 am

      5 stars
      I made this yesterday and everyone LOVED it. The only thing I did differently was use olive oil instead of butter. I let my eggplant sweat for 4 hours and they were perfect (I'm sure you don't have to do them this long but I had the time so I just let them sit). SO good! I will definitely make again.

      Reply
      • Anna says

        September 14, 2019 at 11:24 pm

        Hi Juliet! Thank you so much for trying my recipe. I am so glad you love it! Yay!

        Reply
    97. Jan says

      August 16, 2019 at 6:09 pm

      5 stars
      Yum!! Had so much eggplant from our garden this year. This was our favorite recipe for the summer! Thank you so much for sharing! Will make it again and again!

      Reply
      • Anna says

        August 17, 2019 at 10:25 pm

        Hi Jan! Yay! That's wonderful! I am so glad that you are enjoying the recipe. Thank you so much for trying it!

        Reply
    98. Dani says

      August 08, 2019 at 9:37 am

      5 stars
      Absolutely Love this! My 1st time cooking eggplant. It came out awesome so, I had to make it again. Second time I mixed the butter with an egg (low on butter) and that seemed to allow the breading to stick better to the eggplant. I played it on top of couscous and a drizzle of white wine sauce. Can't wait to impress with this dish!!

      Reply
      • Anna says

        August 12, 2019 at 9:44 pm

        Hi Dani! Thank you so much for trying my recipe. I am so glad it was a hit! I love that you served it with couscous and white wine sauce. Sounds delicious!

        Reply
    99. LunchBox says

      July 23, 2019 at 10:41 pm

      5 stars
      I made this with a slight Lebanese twist...and added grilled garlic habanero chicken and a tomato sauce with chickpeas. My partner, and my 2 youngest offspring had never had eggplant, and they couldn't get enough. 12/10 excellent.

      Reply
      • Barb says

        August 28, 2019 at 8:54 pm

        5 stars
        It was delicious and definitely easy to make! Had some leftover spaghetti meat sauce and added on top of one slice and it was great also! Thanks for a wonderful and easy recipe!

        Reply
    100. Laurel Guy says

      July 18, 2019 at 7:32 am

      5 stars
      This was great!
      It became my entire dinner, two baby eggplants. I used the olive oil formula from one of the comments and it was almost perfect. I needed to let it sweat in a colander, and then really dry it with a paper towel, other wise the oil will not adhere, thus neither will the breadcrumb mixture.
      Thank you so much, really enjoyed this and will be serving it soon at our supper club.

      Reply
      • Anna says

        July 22, 2019 at 12:25 pm

        Thank you so much, Laurel! I am so glad the eggplant was a hit! I hope your supper club will love it too!

        Reply
        • Nina says

          July 25, 2019 at 1:35 pm

          Question re nutrition info: are the numbers for one serving? This would be a 1/4 of the total number of eggplant disks. Thanks for clarifying.

          Reply
          • Anna says

            July 26, 2019 at 11:54 am

            Hi Nina! All recipes have nutrition value per serving. Also, they are an estimate. I recommend running the recipe through an app or a calorie counter you are familiar with.

            Reply
    101. BZNANA says

      July 16, 2019 at 1:05 pm

      5 stars
      Actually mine are in the oven I had no seasonings used everything bagel seasoning I’ll let you know how they come out mixed panko with reg breadcrumbs since I was low.

      Reply
    102. Ruth Allen says

      July 16, 2019 at 12:45 pm

      i LOVE eggplant. Have been frying. I will try this recipe
      right now. Thanks

      Reply
    103. Kendra says

      July 05, 2019 at 8:34 pm

      Ok so these were good but my breading did not stick. Any tips on how to correct that for next time?

      Reply
      • Frances says

        July 07, 2019 at 6:31 pm

        5 stars
        I sprinkled additional breading on top.. Dipped them in garlic and basil-infused olive oil instead of butter. One of the best eggplant recipes I've made.

        Reply
        • Anna says

          July 11, 2019 at 1:38 pm

          That's wonderful! Thank you so much, Frances!

          Reply
        • Diane says

          July 20, 2019 at 7:00 pm

          Let it dry on the rack for 30-40 minutes. Sit in the egg for a minute then dredge through together Parmesan and Panko mixture. Turn over and dredge again.

          Reply
          • cindy says

            August 06, 2019 at 8:44 am

            This recipe doesn't call for eggs.

            Reply
      • Eva says

        July 20, 2019 at 12:04 pm

        I sprayed mine with evoo

        Reply
    104. Cynthia Archibald says

      July 03, 2019 at 10:08 pm

      Have you ever tried this recipe with green tomatoes?

      Reply
      • Anna says

        July 04, 2019 at 11:39 am

        Hi Cynthia! I have not but I think it would be delicious!

        Reply
    105. Angela says

      June 27, 2019 at 2:09 pm

      5 stars
      I made this recipe last night with 2 small eggplants (doubling the recipe). I patted dry the eggplants after their 30 minute sweat and baked them 10 minutes after turning them instead of the 7 minutes. They tasted scrumptious! Crispy on the outside and moist on the inside. We even had them for lunch leftovers today. The small toaster oven heated them up and helped to keep them crunchy on the outside. My husband said this recipe is a keeper! Thank you!!

      Reply
      • Diane says

        July 20, 2019 at 7:01 pm

        Let it dry on the rack for 30-40 minutes. Sit in the egg for a minute then dredge through together Parmesan and Panko mixture. Turn over and dredge again.

        Reply
    106. Lena says

      June 17, 2019 at 10:38 pm

      5 stars
      So I randomly bought an eggplant at Sprouts ( had no idea how to prepare). Thankfully, I found Anna's recipe and everyone had already asked all of my questions so I was ready to cook. I heavily salted the eggplants so when the 30 minutes was up I padded off all of the moisture. I did cook them on the rack to avoid them turning out soggy. I didn't have Italian seasoning so I used the noted substitutes. After I flipped the eggplants over I sprinkled the rest of the seasoning over the eggplant. My eggplants were soggy in the middle and crisp and crunchy around the edges. So it makes me wonder, if I cooked it longer would they have come out in the same consistency? Would slicing them thinner be the key? I don't know just me pondering or loud. I pinned this and will make again.

      Reply
    107. Pat says

      June 16, 2019 at 6:09 pm

      What can be substituted for italian seasoning?

      Reply
      • Anna says

        June 17, 2019 at 3:01 pm

        Hi Pat! You can use dried basil, thyme, rosemary and oregano or use fresh herbs.

        Reply
        • Sharon says

          July 26, 2019 at 2:44 pm

          I used a pasta seasoning.

          Reply
    108. Sheryl says

      June 16, 2019 at 12:56 pm

      Can these be coked and frozen for use in eggplant Parmesan ?

      Reply
      • Anna says

        June 17, 2019 at 3:04 pm

        Hi Sheryl! Yes, you can prepare the eggplant by following this recipe and freeze it. The breading may not be as crispy as if you made it right before baking. Follow instructions on my Eggplant Parmesan recipe here: https://www.crunchycreamysweet.com/baked-eggplant-parmesan/

        Reply
    109. Crystal Brennan says

      June 15, 2019 at 5:32 pm

      Try an air fryer

      Reply
    110. Jenna says

      June 12, 2019 at 12:44 am

      5 stars
      This has become one of my favorite recipes to make! It’s a great way to easily add to the look of your meal as well.

      Reply
    111. Beth Lachin says

      June 02, 2019 at 8:19 pm

      3 stars
      I am an experienced cook, and followed the recipe exactly, but the eggplant never got crisp. Tasty, but totally limp 🙁

      Reply
      • Crystal Brennan says

        June 15, 2019 at 5:31 pm

        Try an air fryer

        Reply
    112. Kim says

      April 21, 2019 at 4:57 pm

      Question do you cook the eggplant on the drying racks over the baking sheet or straight down on the foil?

      Reply
      • Anna says

        April 22, 2019 at 6:12 pm

        Hi Kim! I didn't use a rack for baking, but you are welcome to do that.

        Reply
    113. Mary Braswell says

      April 09, 2019 at 9:07 am

      I have a question. Do you rinse or wipe the salt after it sits
      or just cook as is .
      Thanks

      Reply
      • Anna says

        April 09, 2019 at 12:36 pm

        Hi Mary! I do not rinse the salt off. Hope this helps!

        Reply
        • Kim Lippy says

          June 29, 2019 at 9:04 pm

          5 stars
          I did not wipe or rinse the salt off, and it was WAYYYY too salty.

          Reply
        • Barb says

          August 28, 2019 at 9:00 pm

          I rinsed and patted dry after salting for 30 minutes, as I cannot have much salt and it was delicious!

          Reply
      • Sarah says

        June 14, 2019 at 4:03 pm

        I guess I made it sweat with too much salt. I wish I had wiped most of it off. It's a bit too salty. No blame thrown on the recipe, I do this every single time I make eggplant, which is about once a year. I have to remember to not use a lot of salt.

        Reply
    114. Rick says

      February 12, 2019 at 6:32 pm

      5 stars
      This is a delicious, simple, and quick recipe! I'm a newbie, so never knew about "sweating" eggplant to remove the bitterness. I misted the eggplant lightly with olive oil instead of using butter, comes out looking the same, crispy, sweet and great with marinara sauce on the side.

      Reply
      • Anna@CrunchyCreamySweet says

        February 13, 2019 at 1:38 pm

        Hi Rick! I am so glad it was helpful and that the eggplant was a hit! That's fantastic! Thank you for trying my recipe!

        Reply
    115. Linda K says

      February 04, 2019 at 1:58 pm

      Going out for eggplant today.

      Reply
      • Anna@CrunchyCreamySweet says

        February 05, 2019 at 1:24 am

        Yay! I hope you love it, Linda!

        Reply
    116. Laura says

      January 14, 2019 at 8:12 pm

      I used an entire stick of butter- I kept running out.

      Reply
    117. Sandra says

      September 17, 2018 at 2:43 pm

      5 stars
      This looks really good! Would love to give it a try!

      Reply
    118. Erin says

      September 14, 2018 at 9:36 am

      5 stars
      This looks absolutely delicious! Yummy!

      Reply
    119. Des says

      September 14, 2018 at 9:18 am

      5 stars
      This dinner sounds amazing. I have some eggplant in the fridge I will have to make this dish.

      Reply
    120. Krista says

      September 13, 2018 at 4:16 pm

      5 stars
      Love these for an appetizer or as lunch!

      Reply
    121. Melanie Bauer says

      September 13, 2018 at 7:33 am

      5 stars
      Oh yummy! What a creative recipe, got to try that for sure!

      Reply
    122. Amanda says

      September 12, 2018 at 4:17 pm

      5 stars
      I have never tried this before, but your recipe is so easy to follow. They look amazing!

      Reply
    123. Dee says

      September 12, 2018 at 4:16 pm

      5 stars
      This looks so good, can't wait to try these!

      Reply

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