Baked 'Fried' Breaded Eggplant Recipe

Name: Baked 'Fried' Breaded Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: olive oil, divided; 2 cups dry unseasoned bread crumbs; 1/2 cup grated Parmesan cheese, or more to taste; 1/4 teaspoon garlic powder, or to taste; 1/4 teaspoon dried oregano, or to taste; 1/4 teaspoon dried basil, or to taste; salt and ground black pepper to taste; 2 eggs; 1 splash water; 1 eggplant, peeled and sliced into 1/4-inch rounds

Servings: persons

olive oil, divided
2 cups dry unseasoned bread crumbs
1/2 cup grated Parmesan cheese, or more to taste
1/4 teaspoon garlic powder, or to taste
1/4 teaspoon dried oregano, or to taste
1/4 teaspoon dried basil, or to taste
salt and ground black pepper to taste
2 eggs
1 splash water
1 eggplant, peeled and sliced into 1/4-inch rounds

1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; coat with about 1 teaspoon olive oil.
2
Combine bread crumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper in a shallow dish.
3
Combine eggs with a splash of water in a separate shallow dish. Coat both sides of an eggplant slice with the egg mixture. Dip eggplant slice in the bread crumb mixture to coat. Place slice onto the baking sheet. Repeat coating the remaining eggplant slices. Drizzle remaining 2 teaspoons olive oil over the breaded slices.
4
Bake in the preheated oven until golden brown, 20 to 25 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: olive oil, divided, 2 cups dry unseasoned bread crumbs, 1/2 cup grated Parmesan cheese, or more to taste, 1/4 teaspoon garlic powder, or to taste, and more.

Yes, Baked 'Fried' Breaded Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked 'Fried' Breaded Eggplant

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