Crispy baked eggplant is great as a side dish or even as an appetizer, served with marinara or your favorite dips! This is also a healthier option to fried eggplant if you are making eggplant parmesan. You will find fresh eggplant in a variety of colors at the market this week!
- 1 large or 2-3 smaller 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
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.
Next, melt butter in a bowl. Mix breadcrumbs, spices, and Parmesan cheese in another bowl. Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet.
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. Serve as side dish, appetizer or use in eggplant Parmesan.