Go Back
+ servings
Print
Baked Eggplant with golden breading, on white plate.

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

Course Side Dish
Cuisine American
Keyword eggplant Parmesan, vegetables
Prep Time 15 minutes
Cook Time 23 minutes
resting time 30 minutes
Total Time 38 minutes
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

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*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 49mg16%
Sodium 302mg13%
Potassium 315mg9%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 5g6%
Protein 7g14%
Vitamin A 660IU13%
Vitamin C 2.6mg3%
Calcium 143mg14%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.