I have struggled with making any sort of eggplant come out crispy and able to stand up to sauce, until a few years ago when someone told me that she bakes hers. I’m telling you, it was a revolution in my kitchen. I love a good eggplant parmesan recipe, and up until then I had never been able to make it without floppy eggplant.
Want to know the secret to a crispy eggplant parmesan? It’s baking it, and using an egg and crumbs for the crisp outside. I usually use cornmeal for extra crunch, but my friend said she uses italian seasoned bread crumbs. You can do either, or use your favorite crusting.
Until recently, the only thing I could make successfully with eggplant is Baba Ganoush. If you haven’t tried to make that, pop over there and give it a shot. I was seriously surprised at how easy it was. And this recipe, also easy. How cool is it that there are now 2 easy ways to use your aubergine, and expand your menu? I think it’s especially important during this quarantine, while we’re all experiencing food deserts.
Anyway, let me know how much you love it – and if you use it for your eggplant parmesan recipe – by tagging me on instagram, and rating my recipe!
Crispy Baked Eggplant
- 1 Eggplant
- 1 Egg
- 2 tsp Water
- 1 Cup Bread Crumbs
- 1/2 Cup Parmesan Cheese grated
- 2 tbsp Italian Seasoning
- 1 tbsp Oregano
- 3 tbsp Olive Oil
- Preheat the oven to 375°F (190°C).
- Coat a baking sheet with the olive oil.
- Rinse eggplant and cut into 1/2" (1.2 cm) slices.
- In a bowl that's wide enough to fit the eggplant slices, whisk together the egg and water.
- In a separate bowl, mix together the bread crumbs, oregano, Italian seasoning, and Parmesan.
- Dip the eggplant slice in the egg mixture, and then into the bread crumb mixture, coating both sides.
- Place 1/2" apart on the baking tray.
- Bake for approximately 20 minutes, or until golden brown on the bottom.
- Flip the slices, and cook for another 10 minutes, until golden brown on that side.
- Remove from oven and enjoy.
These also taste great dipped in Caesar dressing.