Crispy Breaded Baked Eggplant

Ingredients

• 120 g (2 cups)panko breadcrumbs
• 567–680 g (1¼–1½ lb)small aubergines, preferably 7.5–10 cm (3–4 in) in diameter
• 2 largeeggs
• 1 teaspoondried oregano
• 1 teaspoonkosher salt
• ½ teaspooncrushed red pepper
• A few good grindsfreshly ground black pepper
• 120 ml (½ cup)olive oil or a neutral cold-pressed oil such as avocado oil
• To tastefresh basil
• To taste, optionalmarinara sauce, for serving

Instructions

1. 1

   Heat the oven

   Preheat the oven to 230°C (450°F), or 220°C (425°F) for a convection oven. Put the 120 g (2 cups) of panko in a pie plate or shallow bowl.

2. 2

   Slice the aubergines

   Trim the stems and bottoms from the 567–680 g (1¼–1½ lb) of small aubergines. Peel them if you prefer, then cut them into 1.3 cm (½-inch) rounds.

3. 3

   Mix the egg wash

   In a large bowl, whisk the 2 eggs with the dried oregano, kosher salt, crushed red pepper and a few good grinds of black pepper.

4. 4

   Coat the slices

   Add a handful of aubergine slices to the egg mixture and turn to coat them evenly. Transfer them to the panko, turn to cover and gently press the crumbs on. Set the coated slices on a platter or tray and repeat with the remaining aubergine.

5. 5

   Preheat the tray

   Once the oven is hot, place a large rimmed baking sheet on the middle rack and heat it empty for exactly 10 minutes. A heavy-gauge, uncoated aluminium sheet is recommended to conduct heat evenly and resist warping.

6. 6

   Add oil and aubergine

   Using oven mitts, remove the hot sheet and place it on the hob or another heatproof surface. Pour 120 ml (½ cup) of olive oil over it, then arrange the breaded aubergine in a single layer.

7. 7

   Bake until golden

   Bake for 10 minutes, then remove the tray and turn the slices over. Bake for a further 10–12 minutes, until golden brown.

8. 8

   Serve with basil

   Transfer the aubergine to a platter and scatter torn fresh basil over the top. Serve with a bowl of marinara sauce alongside for dipping, if desired.

What is breaded baked aubergine?

Aubergine rounds coated in crumbs are a familiar Italian-style preparation, often served as a side or used in sandwiches and pasta dishes. This version takes the crisp coating idea to the oven rather than frying the slices.

Panko gives the outside a coarse, crunchy texture, while the egg and oregano bring the crumbs together with a savoury flavour. Preheating the baking sheet helps the coating start crisping as soon as the slices touch it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 64 calories, 1g protein, 4g carbs, 5g fat.

The panko and aubergine provide most of the carbohydrates, while the olive oil contributes most of the fat; the eggs add a little protein. Serve the slices with a fresh salad or vegetables to balance the plate.

Choosing and preparing aubergines

Size matters: small aubergines around 7.5–10 cm (3–4 in) in diameter make rounds that fit neatly on a tray. Try to choose aubergines of similar size so the slices cook at a similar pace.

Even slices: aim for 1.3 cm (½-inch) rounds. The recipe leaves peeling optional, so keep the skin on for a firmer edge or peel it if you prefer.

Getting the coating to stick

Egg wash: turn each handful of slices until all sides are coated, then let excess mixture fall back into the bowl. The egg helps the panko adhere.

Panko: press the crumbs on gently rather than crushing them. Work in batches so the slices do not crowd the bowl, and set each coated piece aside before starting the next.

Why preheat the baking sheet?

Hot tray: heating the empty sheet for exactly 10 minutes is a key part of this method. It gives the crumb coating immediate contact with a hot surface once the slices are arranged.

Safe handling: use oven mitts when removing the tray, and put it on a heatproof surface before adding the oil. Arrange the aubergine in one layer so the slices bake rather than overlap.

Checking for crispness and doneness

Turn the slices after 10 minutes, then bake them for another 10–12 minutes. Look for a golden-brown coating as the cue to take them out.

The rounds should be tender inside while their crumb coating is browned. If they need more time, use the colour and tenderness of the slices as your guide.

Serving ideas

For a simple snack or side, arrange the hot slices on a platter, add torn basil and offer marinara for dipping. Serve the sauce alongside so the coating stays crisp until each slice is dipped.

You can also add the rounds to a sandwich, or serve them with pasta or salad. Pairing them with a fresh salad or vegetables makes a more rounded plate.

Recipe notes & tips

• Use a heavy-gauge, uncoated aluminium baking sheet as recommended in the method.
• Keep the aubergine rounds close to 1.3 cm (½ inch) thick for more even baking.
• Work in handfuls so every slice gets a coating of egg and panko.
• Pat the panko gently onto the slices to help it adhere without compacting it.
• Arrange the coated slices in a single layer on the hot tray.
• Serve the marinara on the side to keep the crumbs crisp.

Variations

• Add Parmesan: mix finely grated Parmesan into the panko before coating.
• Use fresh herbs: replace the dried oregano with finely chopped fresh oregano in the egg wash.
• Adjust the heat: reduce or omit the crushed red pepper for a milder coating.
• Try another oil: use a neutral cold-pressed oil such as avocado oil instead of olive oil.
• Make it a sandwich: layer the baked rounds into a sandwich with marinara and fresh basil.

Common mistakes to avoid

• Crowding the tray: overlapping slices will not bake as evenly; arrange them in one layer.
• Skipping the tray preheat: the recipe relies on an empty baking sheet heated for exactly 10 minutes.
• Uneven slices: rounds of very different thicknesses may finish at different times; cut them to about 1.3 cm (½ inch).
• Loose crumbs: skipping the gentle pat can leave the panko poorly attached; press it lightly onto each slice.
• Handling the tray bare-handed: it is very hot after preheating; use oven mitts and a heatproof surface.
• Leaving the slices unturned: turn them after the first 10 minutes so both sides bake.

How to store

Refrigerate leftovers in an airtight container and use within 3–4 days. Reheat in an oven until hot and crisp again; microwaving can soften the coating.

Frequently asked questions