Go Back
Eggplants, often referred to as aubergines, are celebrated for their versatility in the culinary world. With a rich, creamy texture and the ability to absorb flavors beautifully, they have found a place in a multitude of dishes across various cuisines. From Mediterranean ratatouille to Indian baingan bharta, eggplants can seamlessly fit into both hearty meals and light appetizers. One of the most delightful ways to enjoy this ingredient is through crispy baked eggplant rounds.

Crispy Baked Eggplant Rounds

Discover the delicious world of crispy baked eggplant rounds, a healthy alternative that’s perfect for snacking or as a side dish. These flavorful bites are easy to make and cater to various dietary needs, making them ideal for everyone. Learn about the best eggplant varieties, essential ingredients, and step-by-step preparation tips to achieve a perfectly crunchy texture without the guilt of frying. Elevate your meals with this versatile, nutritious recipe!
Print Recipe Pin Recipe

Ingredients
  

2 medium-sized eggplants

1 cup all-purpose flour

3 large eggs

1 cup panko breadcrumbs

1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

Olive oil spray (or a few tablespoons of olive oil for drizzling)

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the oven: Start by preheating your oven to 425°F (220°C) and line two baking sheets with parchment paper for easy cleanup.

    Prepare the eggplants: Slice the eggplants into about ½-inch thick rounds. If desired, sprinkle salt over the slices and let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels afterward.

      Set up the breading station: In three separate shallow bowls, place the flour in one, beat the eggs in another, and mix together the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper in the third bowl.

        Coat the eggplant: Dredge each eggplant slice in the flour first, shaking off any excess. Then dip it into the beaten eggs, allowing the excess to drip off. Finally, coat it in the panko mixture, pressing lightly to adhere well.

          Arrange on baking sheets: Place the coated eggplant rounds on the prepared baking sheets in a single layer. Make sure they aren’t touching for even baking. If using, lightly spray or drizzle olive oil over the tops of the rounds for extra crispiness.

            Bake: Bake the eggplant rounds in the preheated oven for 25-30 minutes, turning them halfway through, until they are golden brown and crispy.

              Serve: Remove from the oven and let them cool for a few minutes. Garnish with fresh basil leaves if desired. Serve warm as an appetizer, snack, or as a side dish.

                Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings