Looking for a healthier twist on traditional fried eggplant while still enjoying all the crunch and flavor? Say hello to these Crispy Oven-Baked Eggplant Rounds! With their savory, golden crust and tender inside, they’re bound to be a family favorite. Here’s a step-by-step guide for crafting this crispy, cheesy delight.
Ingredients
Before you start cooking, ensure you have everything prepped. Here’s what you’ll need:
- 1 medium eggplant, washed and sliced into 1/2-inch thick rounds
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1/2 cup flour
- 2 eggs
- 1 1/2 cups panko crumbs
- 1 cup finely grated Parmesan Reggiano
- 1 tbsp fresh flat-leaf parsley, finely chopped
- Salt and pepper to taste
Directions
Now, let’s move on to creating these mouth-watering crispy bites:
- Preheat the Oven:
Set your oven to 450°F (232°C). We need it nice and hot to give those eggplant rounds that satisfying crunch. - Prepare the Coatings:
In a large ziplock bag, mix the flour with a pinch of salt and pepper. In another ziplock bag, mix panko crumbs, Parmesan, parsley, and another pinch of salt and pepper. - Preheat the Baking Sheet:
Spread the vegetable oil evenly on a large baking sheet. Add the butter to the sheet and heat it in the oven for 3-5 minutes until the butter starts to brown. This step ensures your eggplant rounds will be extra crispy. - Coat the Eggplant:
Start by coating each eggplant slice in the seasoned flour mixture. Then, dip the slices in the beaten eggs before coating them in the panko crumb mixture. Make sure each slice is fully covered for maximum crunch. - Bake to Perfection:
Arrange the coated eggplant slices on the preheated baking sheet and bake them for 15 minutes. Flip them over carefully and bake for another 15 minutes until they turn golden brown and crisp.
Serving Suggestions
These eggplant rounds are delicious on their own, but consider pairing them with a marinara or tzatziki dip for extra flavor. They also make a fantastic side dish to pasta or a topping for a hearty sandwich.
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Calories per Serving: 220 kcal
- Servings: 4
Whether served as a starter, side, or a standalone snack, these Crispy Oven-Baked Eggplant Rounds will have everyone coming back for more. Enjoy!
Crispy Oven-Baked Eggplant Rounds
- Total Time: 40 minutes
- Yield: 4 1x
Description
Indulge in the delightful crunch and rich flavors of our Crispy Oven-Baked Eggplant Rounds. Coated with a heavenly mix of Parmesan Reggiano and panko crumbs, these eggplant slices offer a healthier alternative to fried snacks without compromising on taste. Perfectly golden and irresistibly crispy, they make for an exquisite appetizer or a tasty side dish that pairs beautifully with any main course.
Ingredients
1 medium eggplant, washed and sliced into 1/2 inch thick rounds
2 tbsp vegetable oil
2 tbsp butter
1/2 cup flour
2 eggs
1 1/2 cups panko crumbs
1 cup finely grated Parmesan Reggiano
1 tbsp fresh flat parsley, finely chopped
Salt and pepper
Instructions
Preheat oven to 450°F (232°C).
In a large ziplock bag, mix flour with a pinch of salt and pepper. In another bag, mix panko crumbs, Parmesan, parsley, and a pinch of salt and pepper.
Spread vegetable oil on a large baking sheet, add butter, and heat in the oven for 3-5 minutes until the butter browns.
Coat eggplant slices in the flour mixture, dip in beaten eggs, then coat in the panko mixture.
Arrange the coated slices on the preheated baking sheet and bake for 15 minutes, flip, and bake for another 15 minutes until crispy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 220