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Crispy Baked Eggplant Delight

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A crispy, cheesy baked eggplant dish topped with fresh mozzarella and herbs, perfect for a comforting yet lighter alternative to fried eggplant.

Ingredients

Scale
  • 1 large eggplant (about 1.5 pounds / 700 grams), sliced into 1/2-inch thick rounds
  • 1 teaspoon salt (to draw out moisture)
  • 3/4 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, beaten
  • 2 tablespoons whole milk (or dairy-free alternative like almond milk)
  • 8 ounces fresh mozzarella, sliced
  • 2 tablespoons fresh basil leaves, roughly chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon extra virgin olive oil (for drizzling)
  • Optional: red pepper flakes
  • Optional: fresh lemon zest

Instructions

  1. Slice eggplant into 1/2-inch thick rounds. Lay on paper towels and sprinkle both sides with salt. Let sit 20-30 minutes to draw out moisture, then pat dry.
  2. Preheat oven to 425°F (220°C). Place wire rack on a baking sheet if available.
  3. In a shallow bowl, combine panko breadcrumbs, Parmesan, garlic powder, oregano, and black pepper.
  4. In another bowl, whisk together eggs and milk until smooth.
  5. Dip each eggplant slice into egg wash, letting excess drip off, then coat thoroughly with breadcrumb mixture. Place on wire rack or parchment-lined baking sheet.
  6. Bake for about 20 minutes, flipping halfway through, until golden brown and crisp.
  7. Remove from oven and top each slice with mozzarella, basil, parsley, and drizzle with olive oil. Add red pepper flakes or lemon zest if desired.
  8. Return to oven for 5-7 minutes until mozzarella is melted and bubbly.
  9. Let cool for a minute or two before serving.

Notes

Salt eggplant slices to reduce bitterness and moisture for better crispiness. Use a wire rack for even baking. Add mozzarella only in the last 5-7 minutes to avoid sogginess. For gluten-free, substitute panko with almond flour or gluten-free breadcrumbs. Reheat leftovers in oven at 375°F for 8-10 minutes to maintain crispiness.

Nutrition

Keywords: eggplant, baked eggplant, crispy eggplant, mozzarella, herbs, easy recipe, vegetarian, comfort food

Find it online: https://lucydishes.com/crispy-baked-eggplant-delight-recipe-easy-homemade-mozzarella-herbs/