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oven-baked parmesan eggplant crisps recipe
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2.62 from 60 votes

Oven-Baked Parmesan Eggplant Crisps

Breaded eggplant slices baked to crunchy perfection.
Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Course: Appetizer, dinner, lunch, Main Course, Side Dish
Cuisine: American
Keyword: easy recipe, vegetarian
Servings: 4

Ingredients

  • 1 Eggplant
  • 1 tsp Salt
  • 2 cups Breadcrumbs
  • 1 cup Parmesan cheese grated
  • 2 Tbsp Garlic powder
  • ¼ cup Parsley flakes
  • ½ tsp Black pepper
  • ½ cup Olive oil
  • 3 Eggs

Instructions

  • Cut the eggplant into 1/8-inch slices. Sprinkle the eggplant slices with salt and let them sit for 30 minutes on a plate or colander to draw out the moisture. Then, quickly rinse the eggplants with water in a colander, then dab them dry with paper towels.
  • Prepare the egg/olive oil mixture by stirring together eggs and olive oil. Also, make Parmesan breadcrumbs by mixing breadcrumbs, grated Parmesan cheese, garlic powder, parsley flakes, and black pepper. Dredge the eggplant slices in the egg/olive oil mixture, then coat them with the Parmesan breadcrumbs.
  • Place the coated eggplant slices on a baking sheet lined with parchment paper. Preheat the oven to 400ºF and bake the eggplant slices for 25 minutes, turning them over halfway through the cooking process. Remove the eggplant crisps from oven when the breadcrumbs have turned a nice golden-brown.
  • Serve the Parmesan eggplant crisps plain, topped with diced tomatoes, or with marinara sauce for dipping. Or use them as the basis for eggplant parmigiana.