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Garlic Parmesan Baked Eggplant Recipe

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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.

garlic parmesan eggplant recipe 4 Garlic Parmesan Baked Eggplant Recipe

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.

garlic parmesan eggplant recipe 5 Garlic Parmesan Baked Eggplant Recipe

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.

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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)!

garlic parmesan eggplant recipe 2 Garlic Parmesan Baked Eggplant Recipe

pin it button Garlic Parmesan Baked Eggplant Recipe

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! 😀

4.9 from 19 votes
baked eggplant A 150x150 Garlic Parmesan Baked Eggplant Recipe
Print
Garlic Parmesan Baked Eggplant Recipe
Prep Time
15 mins
Cook Time
23 mins
resting time
30 mins
Total Time
38 mins
 
Crispy baked, not fried, eggplant with garlic Parmesan breading. A delicious way to enjoy this fall vegetable! 

More delicious vegetable recipes: www.crunchycreamysweet.com

Course: Side Dish
Cuisine: American
Keyword: eggplant Parmesan, vegetables
Servings: 4 people
Calories: 312 kcal
Author: Anna
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
US Customary - Metric
Instructions

  1. 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

  2. Next, melt butter in a bowl. Mix breadcrumbs, spices and Parmesan cheese in another bowl. 

  3. Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet. 
  4. 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.

  5. Serve as side dish, appetizer or use in eggplant Parmesan. 

Recipe Notes

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

Nutrition Facts
Garlic Parmesan Baked Eggplant Recipe
Amount Per Serving
Calories 312 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 49mg 16%
Sodium 302mg 13%
Potassium 315mg 9%
Total Carbohydrates 26g 9%
Dietary Fiber 4g 16%
Sugars 5g
Protein 7g 14%
Vitamin A 13.2%
Vitamin C 3.1%
Calcium 14.3%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  1. Tanya says

    September 13, 2019 at 5:56 pm

    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

  2. Juliet King says

    September 13, 2019 at 10:45 am

    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. I

    Reply

  3. Jan says

    August 16, 2019 at 6:09 pm

    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

  4. Dani says

    August 8, 2019 at 9:37 am

    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

  5. LunchBox says

    July 23, 2019 at 10:41 pm

    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

      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

  6. Laurel Guy says

    July 18, 2019 at 7:32 am

    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

      • 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

  7. BZNANA says

    July 16, 2019 at 1:05 pm

    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

  11. Angela says

    June 27, 2019 at 2:09 pm

    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

  12. Lena says

    June 17, 2019 at 10:38 pm

    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

  16. Jenna says

    June 12, 2019 at 12:44 am

    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

  17. Beth Lachin says

    June 2, 2019 at 8:19 pm

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

    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

  20. Rick says

    February 12, 2019 at 6:32 pm

    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

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