How do you make baked eggplant crispy without frying?

To get baked eggplant crispy without frying, salt the slices to remove excess moisture, coat them in a flour-egg-panko mixture, and bake the on a preheated tray at high heat (425°F). This method creates a golden crust that stays crunchy without needing oil-heavy frying.

Do you need to salt eggplant before baking?

Yes, salting is essential. It draws out moisture and bitterness, which helps the eggplant firm up and crisp in the oven. Let it rest with salt for at least 30 minutes, then blot dry. Skipping this step can lead to soggy results.

What’s the best coating for crispy baked eggplant?

The ideal coating is a three-step process: seasoned flour, egg wash, and panko breadcrumbs. Panko adds lightness and crunch, while the flour and egg help it stick. For extra flavor, mix in parmesan and Italian herbs with your breadcrumbs.

Can baked eggplant be made ahead and reheated?

Absolutely. Let the slices cool fully before storing in an airtight container with parchment between layers. Reheat in the oven or air fryer to restore the crispiness. Avoid the microwave, as it softens the crust.

Crispy Baked Eggplant – 5-Star Crunch in 5 Easy Steps

Crispy Baked Eggplant Recipe That Actually Stays Crunchy

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Crispy Baked Eggplant is a golden, crunchy, oven-baked dish with no frying involved. Perfect for snacks, sides, or mains.

Author: Paula
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American / Italian fusion
Diet: Vegetarian

Ingredients

Scale

1 large eggplant
1 tsp salt
½ cup all-purpose flour
2 eggs
1 tbsp milk
1½ cups panko breadcrumbs
¼ cup grated parmesan
1 tsp garlic powder
1 tsp Italian seasoning
Olive oil spray

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Instructions

Slice the eggplant into ½-inch rounds.
Salt both sides and let sit for 30–60 minutes.
Blot dry with paper towels.
Preheat oven and baking sheet to 425°F (218°C).
Set up a breading station with flour, egg wash, and panko-parmesan mix.
Dredge each slice in flour, dip in egg, then press into panko.
Arrange on hot, lightly oiled baking sheet in a single layer.
Bake for 15–18 minutes, flip, then bake 10–12 minutes more.
Optional: broil for 1–2 minutes at the end for extra crisp.
Serve hot with marinara or garlic yogurt sauce.

Notes

To reheat, use oven or air fryer at 375°F. Avoid microwave to maintain crispiness.
This dish pairs perfectly with pasta, salads, or warm sandwiches.
Great for prepping ahead—just store with parchment between layers.

Find it online: https://paularecipes.com/crispy-baked-eggplant-5-star/