Breaded Eggplant (Oven-Baked)

READY IN: 40mins


  • 2
    medium eggplants, peeled and cut crosswise (I cut 1/4-1/2 inch wide)
  • 1
    tablespoon kosher salt (I use less about a teaspoon)
  • 4
    cups breadcrumbs (best from dense white bread, French bread, preferably NOT the kind from the can)
  • 1
    cup grated parmesan cheese
  • 1
    teaspoon ground pepper
  • 4
    large eggs, beaten
  • 6
    tablespoons vegetable oil (I've used olive, too)


  • Start by draining the eggplant: layer sliced eggplant with gentle sprinkle of salt in a colander and place a plate or lid on top). The eggplant will leak out about 2 tbs. of moisture (about a half hour-sometimes I just do set it about 15 minutes and that seems to work, too).
  • I lightly wipe excess salt off with damp paper towel.
  • Heat oven to 425 degrees. Prepare cookie sheet/jelly roll pan with half the oil and heat in oven while dipping/breading the eggplant.
  • Mix together flour and pepper and put in large Zip-lock bag.
  • Mix Parmesan and bread crumbs and put in pie plate.
  • Dipping process:
  • Place about 10 slices at a time in flour and shake to coat lightly.
  • Dip eggplant in beaten egg (I use a cereal bowl to dip).
  • Dredge in bread crumb mixture.
  • Line, without overlapping, eggplant onto cookie sheet.
  • Bake for about 10-15 minutes until bottoms are lightly browned, and flip and finish cooking the other side.
  • Repeat with remaining eggplant.
  • Remove and cool on a wire rack.