When eggplant is in season, this Garlic Parmesan Baked Eggplant is one of the first recipes I turn to. It’s crispy, garlicky, and full of flavor — all without any frying. Whether I’m looking for a quick veggie side, a healthier twist on eggplant Parmesan, or even a savory snack to munch on while dinner finishes up, these little rounds deliver every single time.
Why This Recipe Works So Well
Baking instead of frying means you get all the crisp without the mess or grease. That’s a big win in my kitchen, especially on busy weeknights. I like to think of this dish as the best kind of fake-out comfort food — satisfying and crunchy, but much lighter than it looks.
The secret? A simple breading made from Parmesan, seasoned breadcrumbs, and garlic powder — and instead of eggs, I use melted butter to coat each slice. Not only does it help the crumbs stick, but it gives the eggplant a richer, toastier finish when baked. I use this same breading trick for everything from cauliflower to artichoke hearts. It never fails.
Tips for Prepping Eggplant Like a Pro
Eggplant can be a little tricky if you don’t prepare it right. The biggest issue? Moisture. No one wants soggy baked eggplant.
I always start by slicing the eggplant into ½-inch rounds and salting them generously. Then I lay them out on a rack or in a colander over a sheet pan and let them sit for at least 30 minutes. You’ll start to see beads of water appear — that’s the eggplant “sweating” out its bitterness and extra moisture.
Before I bread the slices, I pat them dry with a clean towel or paper towel. This step really makes a difference in how crispy they get in the oven.
Let’s Talk Ingredients
Here’s what I use for this dish, plus a few notes from my own kitchen:
- Eggplant: I usually grab one large one, but if I see beautiful smaller ones at the farmer’s market, I’ll grab two. No need to peel unless the skin is super thick.
- Butter: I melt a few tablespoons to coat the slices before breading. It gives the edges that golden crunch. You can use an egg wash instead, but the butter adds flavor you won’t get otherwise.
- Breadcrumbs: I like to mix Italian-style with panko for a great texture. You get seasoning plus that airy crunch.
- Parmesan: Freshly grated is best — it browns better and has more flavor than the pre-shredded stuff.
- Seasoning: Garlic powder, paprika, Italian seasoning — this combo gives the eggplant a savory, slightly smoky flavor that’s just so good with the cheese.
How I Make These Crispy Eggplant Rounds
Once the eggplant is prepped and the breadcrumbs are seasoned, it’s just a matter of dipping and baking:
- Dip each slice in melted butter, then dredge it through the breadcrumb mix.
- Arrange on a parchment-lined baking sheet in a single layer.
- Bake at 400°F for 15 minutes, flip, and bake for another 7–10 minutes until golden and crisp.
I sometimes broil them for 1–2 minutes at the end if I want extra browning. Just keep a close eye so they don’t burn.
How I Serve Garlic Parmesan Eggplant
This recipe is incredibly flexible — here’s how I’ve enjoyed it:
- As a side with roast chicken, turkey meatballs, or even pasta.
- As a main for a light dinner, layered with marinara and mozzarella like a quicker, healthier eggplant parm.
- Tucked into sandwiches with pesto and roasted red peppers.
- On top of salads for a crunchy, cheesy add-in.
- As an appetizer, served with warm marinara or a garlicky yogurt dip.
Sometimes I even sneak a few leftovers cold from the fridge. They’re still delicious!
FAQs from My Kitchen
Do I need to peel the eggplant?
Not unless the skin is really thick or tough. I usually leave it on for texture and fiber.
Can I use egg instead of butter?
Yes! A beaten egg works just fine as the dipping base, but melted butter adds that extra richness and helps with browning.
Can I use gluten-free breadcrumbs?
Absolutely. I’ve made this with GF panko and it turns out great. Just check that your Parmesan is also GF-friendly.
Can I freeze the baked eggplant?
Yes! Lay the baked slices in a single layer on a baking sheet, freeze until solid, then transfer to a container or bag. They’ll keep for up to 3 months. Reheat in the oven for best texture.
Can I use this to make eggplant Parmesan?
Definitely. I often use these as the base layer for a baked eggplant parm. Just add marinara and mozzarella on top, then bake until bubbly and golden.
Final Thoughts
Garlic Parmesan Baked Eggplant is the kind of dish that quietly wins people over. Even folks who think they don’t like eggplant end up going back for seconds. It’s simple, crispy, flavorful — and just the kind of cozy side (or main!) I love making when fall rolls in.
If you’ve got a good eggplant and a little Parmesan in the fridge, this is one recipe you’ll want to make on repeat.
Garlic Parmesan Baked Eggplant
When eggplant is in season, this Garlic Parmesan Baked Eggplant is one of the first recipes I turn to. It’s crispy, garlicky, and full of flavor — all without any frying.
Ingredients
- 1 large eggplant
- 6 tablespoons unsalted butter melted
- 1 cup breadcrumbs
- ¼ cup shredded Parmesan cheese
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
Instructions
- Start by preparing the eggplant: wash the eggplant and trim off the green end. You can peel the skin if you like. Next, slice eggplant into ½" disks.
- Place all disks in colander or cooling rack set over baking sheet, sprinkle with salt and let sit for at least 30 minutes
- Next, melt butter in a bowl. Mix breadcrumbs, spices and Parmesan cheese in another bowl.
- Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet.
- Bake in 400℉ oven for 15 minutes, then flip each disk and baked for 7 more minutes. The eggplant should be golden brown and the breading crispy.
- Serve as side dish, appetizer or use in eggplant Parmesan.
Notes
- Eggplant skin is completely edible. It's a personal preference, just like zucchini. You can peel the skin off or leave it. Add panko to the bread crumbs mixture to add more crunch.
- Use this dish to make eggplant parmesan.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 342Total Fat 20gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 49mgSodium 287mgCarbohydrates 35gFiber 6gSugar 7gProtein 7g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
