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 wonderfully 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!

What can I serve with 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!

Can I eat the skin on eggplant?

Some of you have asked about the skin, whether you peel first or leave as it is. 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

2 Egg Plants
2 Beaten eggs
1 Tablespoon milk
2 cup Panko Breadcrumbs, or Italian Breadcrumbs
2 tablespoons Olive Oil
Salt & pepper

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

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

  • 2 Egg Plants
  • 2 Beaten eggs
  • 1 Tablespoon milk
  • 2 cup Panko Breadcrumbs, or Italian Breadcrumbs
  • 2 tablespoons 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 Serving Size: 1
Amount Per Serving: Calories: 525Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 94mgSodium: 910mgCarbohydrates: 85gFiber: 11gSugar: 14gProtein: 17g

Nutrition information isn’t always accurate

Easy Snacks For Parties

Here's a selection of easy snacks you can make for parties, celebrations, gamedays, potlucks and gatherings

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30 thoughts shared

  1. 5 stars
    I am not an eggplant person at all. But I saw your recipe and decided to give it a go. I used whole wheat bread crumbs and enhanced them with dried parsley, umami, garlic salt & Italian herbs. I also used coking spray in lieu of any oil.

    OMG! These are so delicious and crunchy. I feel like I’m eating something very decadent! Delicious!

    Thank you for the great recipe.

  2. I do mine in the air fryer. I follow a low carb lifestyle so I use a mix of herbs, grated parmesan and ground pork rinds for my breading. They come out perfect!

  3. First time I’ve ever had eggplant! My family and I loved it! Can you tell me the weight watchers points for this recipe on the Freestyle program?
    Thanks,
    Lee