Garlic Parmesan Baked Eggplant is a 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.
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Why This Recipe Works
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!
Ingredients:
- eggplant: I used one large eggplant;
- butter: helps the bread crumbs stick to eggplant but also makes the outside crunchy and delicious;
- salt: needed to prepare the eggplant for cooking; helps draw the moisture out so the final dish is not soggy;
- Parmesan cheese: adds delicious toasted cheese flavor to the breading;
- bread crumbs: use plain, Italian style or panko OR a mix of two;
- seasoning: garlic powder, paprika, Italian seasoning.
How to prepare eggplant for cooking?
I started by washing the eggplant and trimming off the green end. You can peel the skin if you like. Next, I sliced eggplant into ½" disks.
I arranged all disks in a colander or cooling rack set over a baking sheet, sprinkled 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 the 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.
How to serve this dish?
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)!
Recipe FAQs:
Eggplant skin is completely edible. It's a personal preference, just like zucchini. You can peel the skin off or leave it.
You can substitute the beaten egg for the melted butter in this dish. It will help the breading stick to the eggplant. However, the butter will make the breading bake to golden crispy.
Absolutely! Many of our readers made this dish with GF bread crumbs and had amazing results. Check out the comments below!
To freeze this dish, place the baked and cooled eggplant disks on a baking sheet and freeze. Then place all in a freezer container or bag. Freeze for up to 3 months. Thaw out in the fridge and bake until heated through.
Absolutely! You can follow our recipe for Eggplant Parmesan or simply top each serving with marinara sauce and shredded mozzarella. Bake until the cheese is melted.
More side dish recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Garlic Parmesan Baked Eggplant Recipe
Ingredients
- 1 large eggplant
- 6 tablespoons unsalted butter melted
- 1 cup breadcrumbs
- ¼ cup shredded Parmesan cheese
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ 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 ½" disks. Place all disks in colander or cooling rack set over baking sheet, sprinkle with salt and let sit for at least 30 minutes1 large eggplant
- Next, melt butter in a bowl. Mix breadcrumbs, spices and Parmesan cheese in another bowl.1 cup breadcrumbs, ¼ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, ¼ cup shredded Parmesan cheese
- Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet.6 tablespoons unsalted butter
- Bake in 400℉ 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.
Add panko to the bread crumbs mixture to add more crunch. - Use this dish to make eggplant parmesan.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Patrick S. says
I tried this recipe following step by step, and it came out pretty good. However, I noticed the outside was crunchy using breadcrumbs and the inside wasn't mushy, but it was soft. In addition, the discs were soft even after cooling down for about 10 minutes after removing them from the oven. Is that normal?
Deena says
I did and it was really good. I also added my favorite everything spice. I did not have breadcrumbs, so I used crackers. Yummy! and relatively easy!!
Diane says
Do I rinse the salt off after sweating the eggplant?
Anna says
Hi Diane! You can pat it with a paper towel. Hope this helps!
Olivia says
Everyone in my house loved this baked eggplant recipe! It turned out perfectly crispy and was so delicious!
Anna says
That's wonderful! Thank you so much, Olivia!
jess says
usually when I make eggplant parmesan I used fried eggplant, but I wanted to try this baked version, and it was amazing! thank you so much for sharing this amazing recipe!
Anna says
I'm so glad it was a hit! Thank you, Jess!
Ana says
These crispy baked eggplant slices are an absolute delight – a very delicious side dish or appetizer option.
Anna says
Thank you so much, Ana!
Gavin says
This is a great recipe! I had no unsalted butter, so I used a combination of pure beef tallow and extra virgin olive oil and it worked like a charm! Highly recommend it!
Anna says
Thanks so much, Gavin! I'm so glad the recipe was a success!
Suellen Willson says
Can I use oil oil instead of butter?
Diana says
I made this eggplant recipe for dinner tonight and it was very, very good. I usually make Eggplant Parmesan as a casserole, but I only had a small eggplant so this was just what I was looking for and I will be making it again.
Janice Caplan says
Delicious! Easy!
Anna says
Thank you so much, Janice!
4whirledpeas says
I've made this recipe several times now, and it is awesome every time. Sometimes, we eat these "as is" and other times, we dip them in marinara, or I make single mini-parms. Thank you so much for this wonderful recipe.
R V says
This was really good! For the breadcrumbs, I used half regular breadcrumbs and the other half Japanese panko breadcrumbs and it was AMAZING. I don’t think the 30 minutes was long enough to sweat my eggplant because when it cooked more moisture came out. It wasn’t soggy necessarily but it was wetter than I would have liked. Maybe next time I’ll do it for an hour. Flavor was awesome though
Sue says
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
Hilary says
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!
Anna says
Hi Hilary! Thank you so much for making my recipe! I am so glad it was a hit!
Janece says
Loved the flavor and texture of the eggplant in this recipe.
Anna says
Hi Janece,
Thank you so much for trying out the recipe!
Diane Carney says
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?
Mary Ann says
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.
Anna Marie says
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
Michelle says
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!
Annette says
LOVE this recipe. I'm making it for the second time. Sooo easy❤️
Anna says
Yay! I am so glad! Thank you for making my recipe, Annette!
Dottie Headworth says
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.
Martha says
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)
Susie says
I'm going to use panko as well for tonight's meal of eggplant. The sounds like a wonderful recipe
Susan Hampton says
My bnb guests simply begged for recipe.
The all around taste and easy assembly gave me real freedom in kitchen but is health consciencious.
Anna says
I am so glad the eggplant was a hit! Thank you, Susan!
lynn h says
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!!!
Laura Howard says
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.
Helen says
Very easy! Delicious!
Anna says
Thank you so much, Helen!
Arlene says
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!
Yesenia says
How did you do the sauteed onion and mushrooms? Did you put them over the cheese? I'm curious 🤔 sounds delicious 😋 😍.
Elle says
This easy roasted eggplant recipe is one of my favorites. To prepare babaganoush, I roast eggplant. It's very delicious!
Jessica says
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.
Tanya Lacey says
Do you dip both sides with butter n seasoning
Marnie Basney says
You dip the whole piece in the butter and seasonings, so yes
Nancy says
This is a delicious recipe. I am wondering if this will freeze well, to be reheated in the oven at a later date.
Susan says
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.
Shelley says
Delicious! Had to bake them longer for more crisp. Will make this again for sure!!!
Ashley says
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.
Susan says
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!
KC says
How many of these is considered a serving? Is one disc one serving?
Marnie Basney says
It says a whole eggplant is 4 servings
Trae says
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.
Anna says
That is the BEST! I love it when kids enjoy my recipes. Thank you so much, Trae!
Dee says
I am glad you used egg mixture instead of butter now I will do the same as I dislike butter
Linda Allen says
What is the egg mixture ?
Bob says
A good egg mixture is Eggbeaters liquid.
Tressey says
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.
Donna Mackey says
This was sooo very delicious!!!! I grew my own eggplant in my garden !!
Fyi : this is Italian cuisine... not American.... just sayin'
Anna says
Yay! Thank you, Donna!
Kim says
Yum! Turned out great. 🙂
Amy Garcia says
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!
Elizabeth says
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
Anna says
Thank you so much, Elizabeth!
Diana says
That's more than 'slight changes' but sounds delicious.
Fern says
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.
Barb says
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!
Jovina says
Thank you for giving me ideas of how to make this dish differently.
Definitely I will try your way!
Diane Winter says
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!
Gail Lewis says
You can did in egg instead of butter
Andrea says
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.
Heather Howard says
Reheat in the oven instead of the microwave!
Lori says
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.
Dianne Rand says
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💕.
Anna says
Hi Dianne! That sounds perfect! I am so glad you are enjoying this recipe. It's a favorite around here too!
Julia says
Very yummy! Nice and crispy!
Anna says
Thank you, Julia!
Nicole says
Does it have to be unsalted butter?
Anna says
I recommend unsalted butter so you can control how salty the dish is. I hope this helps!
Susan says
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!
Don Lamont says
This the absolutely best eggplant recipe I have ever tried. Amazing!
Anna says
Thank you so much, Don!
Laurie Yankowitz says
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.
Deanna says
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!
Suzanne Ruth says
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.
Anna says
Thank you for sharing, Suzanne!
Patty says
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
I just made this with an egg dip and it turned out fantastic.
Tbyrd says
I did also and it was great. No need for butter for me. Thanks.
Kelly says
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!!!!
Doris Schneider says
I serve pasta and salad with the eggplant. Also use olive oil instead of butter. Delicious!
Towanda Bryant says
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!
Jami K says
What temp and time did you use in the air-dryer?
Colleen H says
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!
Sara says
Did you mix the egg and the butter or dip separately?
Colleen H says
I mixed it all together - the egg, oil and butter.
Cheryl wellman says
No where in recipe does it mention egg.?????
Kelly osentowski says
After I let the eggplant “sweat”... do I wipe off the excess moisture?
Jen says
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.
Flap says
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.
Jean Halloran says
Rinse with water and dry off each disk with paper towel.
Luisa says
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
dianne says
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!
Anna says
Hi Dianne! Sounds perfect! Thank you so much for trying my recipe! I am so glad you enjoyed it so much!
Marje K says
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!
Anna says
Thank you, Marje!
Tiffany says
Delicious!
Annette says
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.
Karen MacDonald says
Can I freeze t?hese
Nikki says
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 🙂
Anna says
Thank you so much, Nikki!
Cheryl says
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.
Anna says
Thank you so much, Cheryl!
Harriet says
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.
Kaye Chavis says
Sounds like u did really good. I'm copying you
B. Mc says
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.
JimH says
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.
Judy Heard says
I dip them in Olive oil and that worked great.
Ed says
Thanks for the tip using olive oil came out fantastic.
Kelly says
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.
Anna says
Let us know, Kelly!
Kaye Chavis says
Thanks for ur tip on the butter and spraying foil
Edmund says
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!
Susan says
Delicious! Just served with Sliced Sun Sugar Tomatoes and fresh basil....Mmm!!!
Marilyn says
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.
Meredith Zeigler says
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! 🙂
Anna says
I am so glad it was a hit! Great job with homemade breadcrumbs! Thank you for trying my recipe, Meredith!
Sue says
Hi Anna, thanks for the great recipe! Can I freeze them after cooking and cooling? Thanks,
Sue
Kris says
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.
Anna says
Thank you, Kris!
Kelsie Bader says
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
Anna says
The bacon cheddar sounds amazing! Thank you for trying my recipe, Kelsie!
Janet says
Can I prepare this recipe ahead of time.
Cindy says
Can you pan fry?
Anna says
Sure!
Pam says
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!!
Anna says
Yay! That's fantastic, Pam! Thank you!
Marjorie says
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!
Pat says
When using convection oven, do you cook the same amount of time?
Marti M. Dolata says
Yes but lower temperature 15 degrees
TMP says
Is the nutrition for the the whole thing, or just a serving? How much is a serving? Thank you!
Dee Dee Brabec says
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!
Tammy says
Best one I tried so far. Even my picky 7yr old loved it. And so easy to make.
Thank you!!!
Anna says
That's the best! Thank you so much, Tammy!
suzanne bullard says
this works well with yellow squash too. . I’m going to try it next with green tomatoes
Anna says
Sounds great! Let me know how it goes with the tomatoes, Suzanne!
Stacee says
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?
Marion says
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!!
Mike says
Use Panko bread crumbs and cook on convection bake.
Kris says
Hah, had to swap rice krispies for panko out of necessity, but wow, did the convection setting ever work! Great tip.
Kristen Bode says
I turned the oven on broil after the 7 minutes for about 2 minutes each side and they crisped up nicely!
Kathie Briggs says
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.
Anna says
Thank you so much, Kathie! I am so glad the eggplant was a hit!
Glynda says
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.
Anna says
Hi Glynda! That's wonderful! I am so glad you love this recipe! Thank you for giving it a try!
Lynda Koning says
How did the zucchini work out?
Diana says
Didn't have breadcrumbs so used sesame seeds - absolutely delicious. Thanks you for such a wonderful recipe
Anna says
Yay! I love that you used sesame seeds! Awesome!
SusaninPeckham says
Delicious- I omitted seasoning in the breading and served with katsu curry sauce.
Thank you so much!
Stephanie says
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!
Anna says
Yay! Thank you so much, Stephanie! I am so glad the eggplant was a hit!
Jimmie Dale Cannon says
What herb is recommended for garnishing (green) shown in the photograph? Not mentioned in the recipe.
Anna says
Hi Jimmie! I use chopped parsley or dried parsley. It's my go-to to make the dish pretty for photos. 😀
Marina says
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.
Jeanna Reynolds says
I used crushed pork rinds instead of bread crumbs. It turned out crispy and delicious!
valerie White says
good idea.im gonna have to try that sometime.I grind up garlic & cheese croutons .i top my baked macaroni & cheese with it too.
Annie j mapp says
I am trying this recipe for the first time thank you ,Annie Mapp
Anna says
I hope you love it, Annie!
John C Auten says
I've been using crushed pork skins as a base for fish , I am going to try them with this recipe today
Crystal Carter says
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.
george says
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
Cheryl says
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.
Lori says
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!
Judy says
What a great idea to store them! So resourceful!
NAncy says
Reheat in a toaster oven and it will be crispy.
Responding to the question George ask.
Anna says
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.
Monica says
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!
Richard Lorenzen says
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
Ella says
Hi, can we use oat flour instead of breadcrumbs?
Anna says
Hi Ella! I did not test the recipe with oat flour. I don't think they will be crispy if you do.
Kathy Burdick says
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
Anna says
That's wonderful! Thank you, Kathy! I love your almond flour addition!
Jody says
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.
Freddy Acuna says
I made it today , was awesome, before I serve I as couples drops balsamic vinegar, definitely I will make again
Anna says
Thank you so much, Freddy!
Althea says
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!!!
Tara says
Has anybody tried olive oil in place of butter? I know, I know butter is better, but trying to be healthier.
Patty says
My mom and sisters always used egg dip.
JAM says
Made the recipe last night, loved it.
Anna says
Thanks so much!
Lacey says
Hi, Im thinking about trying this recipe - do you think I could substitute the breadcrumbs for cornmeal?
Thanks!
Sarah says
Crushed pork rinds work well if you are looking for a no carb alternative!
Prachi Modi says
Delicious. My kids loved it. It was so easy. I threw a slice over pasta. Perfect way to get veggies in.
Susan says
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!
Anna says
Hi Susan! Thank you so much for trying my recipe! I am so glad it was a hit!
Sophia says
What kind of eggplant is best for this recipe - the fat round one or the long slim one?
Anna says
I usually will select a longer, slimmer eggplant to have each disc approximately the same size. Hope this helps!
Sophia says
Yes definitely as that's what i have in the fridge! Will try it out tonight.
Thank you!
Anna says
I hope you love the eggplant, Sophia!
Marina says
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.
Donna Webb says
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!
Alexandra says
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
Barb says
If the sweating allows the bitterness to leave the egg plant, are we supposed to rinse it after it sweats before breading it?
Alexandra says
No! Rinsing would defeat the purpose of resting and drying out. Just blot the sweat off and you will be good!
Starr C Dobush says
any suggestions for airfryer time and temperature for this recipe?
Leigh says
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.
Anna says
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!
Rachael Litts says
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 .
Anna says
Thank you so much, Rachael! I am so glad you love it!
Jim says
I mistakenly cut up both my eggplants before reading the recipe. Easy, I just doubled for double the taste!
Tory says
Thank you for the recipe! I served this recipe as eggplant parm and it was the best I have ever managed to create!
Vivian Nichols says
Omg! This was so good!!
Elizabeth says
Very Delicious. I added a little mozzarella on top
Audrey says
Hi! Is it possible to prepare the eggplant (up until after the 30minute sit in advance? Thank you.
Sandra Jones says
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.
Anna says
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!
kathy says
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.
Anna says
Thank you for sharing, Kathy!
Diane says
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.
Ilene says
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
Anna says
Hi Ilene! Kosher salt is definitely saltier than table salt. I hope you will give it another try!
Annie says
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.:)
Erina says
Made this tonight; tasted fantastic but was soggy. Should I have salted both sides of the eggplant?
Elizabeth says
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.
Anna says
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!
Elizabeth says
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!
Kimberly Wyatt says
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.
Anna says
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!
Pollie says
I made the recipe exactly as written and it really was both crunchy and creamy. Perfection!! Thank you for sharing it!
Anna says
Thank you so much, Pollie! I am so glad you like the eggplant!
Shelia Smith says
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!
Anna says
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.
Pollie says
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!
Sulay Flores says
What dips can I make to go with this?
Bill says
Marinara
Laura says
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!
Anna says
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!
Gloria Peoples says
Tried this recipe, but I added crushed tomatoes and mozzarella cheese. Delicious.
Anna says
Thank you so much, Gloria! I am glad the eggplant was a hit!
Gayl Belfor says
Thank you for the tip. I wanted to turn leftover eggplant into a main dish and cheese & tomatoes did the trick
ELISE J MURPHY says
TRYING FOR 1ST.TIME SOUNDS DELISH.
Mihra says
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. 🙂
Tanya says
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.
Juliet King says
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.
Anna says
Hi Juliet! Thank you so much for trying my recipe. I am so glad you love it! Yay!
Jan says
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!
Anna says
Hi Jan! Yay! That's wonderful! I am so glad that you are enjoying the recipe. Thank you so much for trying it!
Dani says
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!!
Anna says
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!
LunchBox says
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.
Barb says
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!
Laurel Guy says
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.
Anna says
Thank you so much, Laurel! I am so glad the eggplant was a hit! I hope your supper club will love it too!
Nina says
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.
Anna says
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.
BZNANA says
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.
Ruth Allen says
i LOVE eggplant. Have been frying. I will try this recipe
right now. Thanks
Kendra says
Ok so these were good but my breading did not stick. Any tips on how to correct that for next time?
Frances says
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.
Anna says
That's wonderful! Thank you so much, Frances!
Diane says
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.
cindy says
This recipe doesn't call for eggs.
Eva says
I sprayed mine with evoo
Cynthia Archibald says
Have you ever tried this recipe with green tomatoes?
Anna says
Hi Cynthia! I have not but I think it would be delicious!
Angela says
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!!
Diane says
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.
Lena says
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.
Pat says
What can be substituted for italian seasoning?
Anna says
Hi Pat! You can use dried basil, thyme, rosemary and oregano or use fresh herbs.
Sharon says
I used a pasta seasoning.
Sheryl says
Can these be coked and frozen for use in eggplant Parmesan ?
Anna says
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/
Crystal Brennan says
Try an air fryer
Jenna says
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.
Beth Lachin says
I am an experienced cook, and followed the recipe exactly, but the eggplant never got crisp. Tasty, but totally limp 🙁
Crystal Brennan says
Try an air fryer
Kim says
Question do you cook the eggplant on the drying racks over the baking sheet or straight down on the foil?
Anna says
Hi Kim! I didn't use a rack for baking, but you are welcome to do that.
Mary Braswell says
I have a question. Do you rinse or wipe the salt after it sits
or just cook as is .
Thanks
Anna says
Hi Mary! I do not rinse the salt off. Hope this helps!
Kim Lippy says
I did not wipe or rinse the salt off, and it was WAYYYY too salty.
Barb says
I rinsed and patted dry after salting for 30 minutes, as I cannot have much salt and it was delicious!
Sarah says
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.
Rick says
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.
Anna@CrunchyCreamySweet says
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!
Linda K says
Going out for eggplant today.
Anna@CrunchyCreamySweet says
Yay! I hope you love it, Linda!
Laura says
I used an entire stick of butter- I kept running out.
Sandra says
This looks really good! Would love to give it a try!
Erin says
This looks absolutely delicious! Yummy!
Des says
This dinner sounds amazing. I have some eggplant in the fridge I will have to make this dish.
Krista says
Love these for an appetizer or as lunch!
Melanie Bauer says
Oh yummy! What a creative recipe, got to try that for sure!
Amanda says
I have never tried this before, but your recipe is so easy to follow. They look amazing!
Dee says
This looks so good, can't wait to try these!