Crispy Parmesan Eggplant Bake: Easy Mediterranean Eggplant Recipes for Weeknight Meals

Crispy Parmesan Crusted Eggplant Bake

Looking for simple yet delicious eggplant recipes that won’t keep you in the kitchen all day? This Mediterranean-inspired crispy eggplant bake delivers incredible flavor with minimal effort, making it the perfect side dish for busy weeknights or casual entertaining.

This fuss-free eggplant dish transforms humble purple aubergines into golden, crispy slices with a tender interior. Using just a few pantry staples—mayonnaise and seasoned breadcrumbs—you’ll create a dish that even eggplant skeptics will love. The mayo creates a wonderful seal that keeps the eggplant moist while helping the breadcrumbs adhere perfectly for that irresistible crunch.

Why You’ll Love These Italian Eggplant Recipes

• Simple ingredients – Just eggplant, mayo, and seasoned breadcrumbs!
• No salting required – Skip the traditional step of drawing out moisture
• Versatile side dish – Pairs beautifully with pasta, grilled meats, or as part of an antipasto spread
• Crispy exterior, tender interior – The perfect textural contrast
• Family-friendly – Even eggplant skeptics love this version

Ingredients for Perfect Baked Eggplant

• 2 medium eggplants (about 2 pounds total), sliced into ½-inch rounds
• 1 cup mayonnaise
• 1 cup seasoned Italian breadcrumbs
• ¼ cup grated Parmesan cheese (optional but recommended)
• 2 tablespoons olive oil (for coating the baking sheet)
• Fresh basil or parsley for garnish (optional)

Kitchen Equipment You’ll Need

• Baking sheet
• Aluminum foil
• Knife and cutting board
• Small bowls for mayo and breadcrumb mixture
• Pastry brush or spoon for spreading mayonnaise

How to Make This Easy Eggplant Recipe

1. Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil and brush lightly with olive oil.
2. Wash the eggplants and trim off the ends. Slice them into rounds approximately ½-inch thick.
3. In a small bowl, combine the seasoned breadcrumbs and Parmesan cheese (if using).
4. Using a pastry brush or the back of a spoon, spread a thin layer of mayonnaise on both sides of each eggplant slice. The mayo acts as both a flavor enhancer and the “glue” that makes the breadcrumbs stick.
5. Dredge each mayo-coated eggplant slice in the breadcrumb mixture, making sure to coat both sides evenly. Press gently to help the breadcrumbs adhere.
6. Arrange the breaded eggplant slices in a single layer on the prepared baking sheet. Don’t overcrowd them – use two baking sheets if necessary.
7. Bake in the preheated oven for 20 minutes, then carefully flip each slice and continue baking for another 20-25 minutes, until golden brown and crispy on the outside and tender in the center.
8. Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh herbs if desired.

Chef’s Tips for Perfect Eggplant Recipes

• Choose the right eggplant: Look for eggplants that feel heavy for their size with smooth, shiny skin and no soft spots.
• Uniform slices: Try to cut the eggplant into slices of equal thickness so they cook evenly.
• Make it your own: Add garlic powder or Italian seasoning to the breadcrumbs for extra flavor.
• Light coating: A thin layer of mayonnaise works best – too much will make the eggplant soggy.
• Space matters: Don’t overcrowd the baking sheet, as this can create steam and prevent proper crisping.

Serving Suggestions

This versatile eggplant dish pairs beautifully with:

• Marinara sauce for dipping
• Spaghetti and your favorite pasta sauce
• As a base for eggplant parmesan
• Alongside grilled chicken or fish
• As part of an Italian antipasto platter

Nutrition Information

Per serving:

• Calories: 126 kcal
• Carbohydrates: 12g
• Protein: 2g
• Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 4mg
• Sodium: 230mg
• Fiber: 4g
• Sugar: 3g

Frequently Asked Questions About Eggplant Recipes

Can I make this recipe ahead of time?

Yes! You can bread the eggplant slices and store them in the refrigerator for up to 24 hours before baking. They’re best served fresh from the oven, but leftovers can be reheated in a 350°F oven for 10 minutes to restore some crispness.

Is it necessary to salt eggplant before cooking?

This recipe skips the traditional salting step, which is often used to draw out bitterness. Modern eggplant varieties tend to be less bitter, and the mayo coating in this recipe helps keep the eggplant moist and flavorful.

Can I make this recipe dairy-free?

Absolutely! Simply omit the Parmesan cheese and ensure your breadcrumbs are dairy-free.

How do I store leftover baked eggplant?

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results when reheating, use an oven or toaster oven rather than a microwave to help restore crispness.

With just a few ingredients and simple steps, this crispy baked eggplant recipe proves that delicious eggplant recipes don’t have to be complicated or time-consuming. Whether you’re an eggplant enthusiast or a newcomer to this versatile vegetable, this dish is sure to become a regular in your meal rotation.