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Baked Eggplant with golden breading, on white plate.
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4.93 from 90 votes

Garlic Parmesan Baked Eggplant Recipe

Crispy baked, not fried, eggplant with garlic Parmesan breading. A delicious way to enjoy this fall vegetable! 
More delicious vegetable recipes: www.crunchycreamysweet.com
Prep Time15 mins
Cook Time23 mins
resting time30 mins
Total Time38 mins
Course: Side Dish
Cuisine: American
Keyword: eggplant Parmesan, vegetables
Servings: 4 people
Calories: 312kcal
Author: Anna


  • 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


  • 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. 


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


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