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.
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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.
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