Crispy Parmesan Crusted Eggplant Bake

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.

Print Recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings: 6 servings

Course: Side Dish

Cuisine: Italian

Calories: 126

Ingredients Method Nutrition

Ingredients

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

Method

Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil and brush lightly with olive oil.
Wash the eggplants and trim off the ends. Slice them into rounds approximately ½-inch thick.
In a small bowl, combine the seasoned breadcrumbs and Parmesan cheese (if using).
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.
Dredge each mayo-coated eggplant slice in the breadcrumb mixture, making sure to coat both sides evenly. Press gently to help the breadcrumbs adhere.
Arrange the breaded eggplant slices in a single layer on the prepared baking sheet. Don't overcrowd them – use two baking sheets if necessary.
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.
Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh herbs if desired.

Nutrition

Calories: 126kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 1gCholesterol: 4mgSodium: 230mgFiber: 4gSugar: 3g

Tried this recipe?Let us know how it was!