Tasty Baked Eggplant. Slices of eggplant, coated in golden breadcrumbs. No frying and great flavor and crunch from the golden breadcrumbs. Delicious with your favorite dipping sauce.

Tasty Baked Eggplant. No frying and great flavor and crunch. Add your favorite dipping sauce and enjoy!

Tasty baked eggplant or aubergine is a wonderful easy recipe with a great texture and taste. 

Where do eggplants come from?

The aubergine also called eggplant is a plant. The plant bears fruit which is eaten as a vegetable. It's related to the potato and tomato and can be eaten with the skin on.

Originally aubergine comes from India and Sri Lanka, but it is found all over the world and popular in dishes such as the Greek Moussaka, or simply grilled or fried.

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Let me introduce to you Nanny Pat! She's always coming up with great ideas and tips and tricks when it comes to cooking. After all, Nanny Pat LOVES to cook!

Here we have a great way to make eggplants taste really good, and a perfect side to any meal.

Nanny Pat says this; "a quick way that I do my eggplant, just to eat as a side dish, or to make Parmigiana" These eggplant slices can be served together with a BBQ, as a side dish, or as a snack.

Perhaps you're hosting a party and want a variety of nibbles at your buffet table. These would be perfect. You could keep them in the larger size of a slice, or cut them into smaller bite-sized pieces and then coat with the breadcrumbs and bake. 

We've had a lot of people make these tasty baked eggplants and tell us they aren't keen on eggplant but when they've tried these, they've been converted. I was the same, I never really liked the texture of eggplant but these baked slices looked so delicious I thought I'd give it a go and from my first bite, I've never looked back. In fact, this is the only way I eat eggplant!

Serve these eggplant slices alongside your main meal, or as a snack with your favorite dipping sauce. Personally, I enjoyed mine with some sweet chili dipping sauce, and my family enjoyed them with a bit of mayonnaise or tomato ketchup. You choose!

Some of you have asked about the skin, whether you peel first or leave as it. I left my skin on and it wasn't tough after baking. Do whatever you prefer, it will be delicious either way.

Let's see what Nanny Pat does with her tasty baked eggplant recipe. Please enjoy!

Prep Time

5 minutes

Cook Time

15 - 20 minutes (depends how thick you slice your eggplant)

Yield

as many eggplants as you wish!

Ingredients

Eggplants
Beaten egg and a little milk
Panko Breadcrumbs (or Italian Breadcrumbs)
Olive Oil
Salt & pepper
Please note, there are no quantities given as it depends on how many eggplants you wish to use. You can buy a package of bread crumbs and what you don't use, store in an airtight container for another time.

Instructions

1. Peel, slice, and dip slices in the beaten egg with a bit of milk, and coat on all sides in Panko (or Italian breadcrumbs).

2. Place slices in a baking pan, coated & heated, with a layer of Olive Oil.

Tasty Baked Eggplant. No frying and great flavor and crunch. Add your favorite dipping sauce and enjoy!

3. Bake 425 F / 220 C / Gas 7 until the bottom is golden, then sprinkle tops with Olive oil, and turn over, and bake until golden again.
Add Salt and Pepper to taste.
Easy Peesy!

Tasty Baked Eggplant. No frying and great flavor and crunch. Add your favorite dipping sauce and enjoy!

If you'd like to make a homemade dipping sauce, try this herb and lemon aioli from Savory Experiments. It would go perfectly with this recipe!

Recipe Card

Tasty Baked Eggplant

Tasty Baked Eggplant

Yield: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Tasty Baked Eggplant. Slices of eggplant, coated in golden breadcrumbs. No frying and great flavor and crunch from the golden breadcrumbs. Delicious with your favorite dipping sauce.

Ingredients

  • Egg Plants
  • Beaten egg and a little milk
  • Panko Breadcrumbs, or Italian Breadcrumbs
  • Olive Oil
  • Salt & pepper

Instructions

  1. Peel, slice, and dip slices in beaten egg with a bit of milk, and coat on all sides in Panko (or Italian breadcrumbs).
  2. Place slices in a baking pan, coated & heated, with layer of Olive Oil.
  3. Bake 425 F / 220 C / Gas 7 until bottom is golden, then sprinkle tops with Olive oil, and turn over, and bake until golden again.
  4. Add Salt and Pepper to taste.
  5. Easy Peesy!
Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 270Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 52mgSodium: 575mgCarbohydrates: 41gFiber: 5gSugar: 7gProtein: 10g

Nutrition information isn’t always accurate

Delicious Salad Ideas

Here's a selection of easy and delicious salad recipes, perfect for lunch, dinner, parties or indeed anytime!

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30 thoughts shared

  1. I was going to make these and then use for eggplant parmesan. If I make these early in the day will they get soft or soggy if I let them sit for a few hours before I assemble the parmesan in the evening?

    1. Answer my own question. I made the eggplant and it was awesome good and crunchy. Later that afternoon, 3 hours later made the parmesan, sauce top and bottom, cheese all over it and an hour after I put it all together it was still crunchy and tasty. Will definitely use this recipe again.

  2. I turned my oven to 425 degrees so that the eggplant was crispy and not soft. Also, I added grated Parmesan and Romano cheese to the Italian style bread crumbs.

    Delicious!!!!!

    1. Recipe instructs egg plant to be peeled but wouldn’t it completely collapse in the oven? Also one picture shows the egg plant not peeled, please explain.

      1. Hi Lyn, the peeling is down to personal preference. It won’t break up if it’s peels as the breadcrumbs keep it together. Personally I like the peel on but you choose what you prefer!

  3. Comment author image

    Veronica Lynch

    says:

    I usually add Parmesan, mixed herbs and garlic salt or garlic powder to the breadcrumbs. To keep the calories down, I place the slices on grease proof paper sprayed with low fat oil, then spray the top of the slices, turning them as suggested in the recipe

  4. I recommend freezing bread crumbs (as well as grated Parmesan) to avoid mould. I do not peel the eggplant and love to serve it with lightly sautéed minced garlic (and red pepper flakes) and lemon juice. I can eat an eggplant by myself done this way. Thanks for the idea to bake rather than fry. Adding eggplant to my shopping list!

  5. Comment author image

    Linda Cameron

    says:

    I notice it says peel, slice & dip on the recipe but it looks like the outside peel is still on. Did you peel these completely?

    1. Hi Linda, it is optional if you want to peel or not. Nanny Pat likes to have hers peeled (the photo of them in the oven shows Nanny’s ones), and I also made this recipe and I didn’t peel mine, which is the photo you refer to. The skin was not chewy at all and found it very nice! So it is entirely up to you if you want to peel! Hope that helps and sorry for any confusion!

  6. Comment author image

    Adriana Fernandez

    says:

    We have been making breaded eggplants for a long time, my Italian Grandma passed it on. What we do after we slice the eggplant, we soak it for 5 to 10 minutes in warm water, they loose the sour taste (some people put them some coarse salt on the slices for some time, rinse and dry them. They turn out crispy and tasty. Really nice recipe.

    1. Thanks for the tip Adriana. I have in the past put salt on them then rinsed off to remove the bitterness, but I’ve found now, (at least here in Holland and the UK), the egg plants are no longer with that bitter taste like it used to be some years ago. I guess many supermarkets/growers have changed something to make them so you are able to cook them without the soaking or salting. But it’s a great ti for those who still get the bitter tasting ones. :)

  7. I can’t wait to make this. I love fried eggplant but it is sooooo greasy I rarely make it. I was wondering about making it in the oven but was afraid to try it and ruin perfectly good (and expensive) eggplant. Please give a big hug and kiss to your Nanny Pat for me and a big hug and kiss from me to you for sharing. Thanks!

    1. Hi Mimi,
      Thank you. Yes, these egg plants are in now way greasy at all, so I am sure you will enjoy them! They are crispy on the outside and soft inside, just perfect!
      Please enjoy :)

  8. This is how I make eggplant as well.. I add some Romano cheese to the breadcrumbs and some finely chopped parsley .. delicious:)