Oven-Baked Eggplant Slices

This oven-baked eggplant recipe turns humble eggplants into a showstopping dish: crispy on the outside, tender inside, ready with just 8 minutes of prep—no frying required. Slices are lightly floured, dipped in egg + milk, coated with a savory mix of breadcrumbs, Parmesan, thyme and smoked paprika, then baked with small dots of butter or a drizzle of olive oil for extra flavor. Perfect as an appetizer or meze or as a side that even meat-lovers will crave.

Oven-Baked Eggplant Slices

Recipe by George Zolis

5.0 from 1 vote

Course: Appetizers and MezeCuisine: GreekDifficulty: Easy

Servings

8

servings

Prep time

8

minutes

Cooking time

30

minutes

Calories

195

kcal

Total time

38

minutes

Crispy breaded eggplants baked in the oven with smoked paprika and parmesan. An easy, quick, and flavorful recipe that rivals meat.

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Ingredients

Metric US

• 4-5 4-5 Eggplants

• 4 4 Eggs

• 80 g 2.8 fl oz Milk

• 150 g 5.3 oz Grated Parmesan Cheese

• 150 g 5.3 oz All-purpose flour

• 150 g 5.3 oz Breadcrumbs

• Salt, Pepper to taste

• 1 tbsp 1 tbsp Smoked Paprika

• 1 pinch 1 pinch Thyme

• 50 g 1.8 oz Butter (or olive oil)

• Olive oil, for greasing the baking pan

• Extra flour for coating the eggplants

How to make Oven Baked Eggplants

• In a large bowl of water, add 1 tablespoon of salt and stir to dissolve.
• Trim the stems from the eggplants and slice them into rounds about 1 cm (½ inch) thick.
• Place the slices into the salted water, cover with a plate to keep them submerged, and let soak for at least 20 minutes to remove bitterness.
• In a bowl, mix together the breadcrumbs, flour, grated Parmesan, thyme, salt, pepper, and smoked paprika.
• In another bowl, whisk together the eggs and milk.
• Drain the eggplant slices.
• Lightly coat each slice in flour, then dip in the egg mixture, and finally coat in the breadcrumb mixture.
• Arrange the slices side-by-side on a baking tray lined with parchment paper and lightly brushed with olive oil.
• Place a small piece of butter (or drizzle of olive oil) on top of each slice, and sprinkle with extra cheese if desired.
• Bake in a preheated oven at 180°C (355°F) for about 30 minutes, until golden and crispy.

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Eggplants are one of the most versatile vegetables in Mediterranean cuisine, and they can be prepared in countless ways. In this recipe, we’ll show you how to make crispy and fluffy oven-baked eggplants, with no frying at all.

The secret lies in the perfect combination of flour, eggs, breadcrumbs, and parmesan, creating a flavorful crust around the tender eggplant flesh. Smoked paprika and thyme add an extra layer of taste, while baking keeps the dish lighter and healthier.

This dish can be served as a main course, a side dish, or even as an appetizer at a dinner party. It pairs wonderfully with yogurt, tomato sauce, or a fresh salad. For an extra indulgent version, you can top the eggplants with melting cheeses – a sure hit with kids.

Baked breaded eggplants are an excellent choice for anyone looking for a vegetarian alternative to classic schnitzel or simply searching for a quick and easy way to enjoy this vegetable. With just 8 minutes of prep time and about 30 minutes of baking, the result is guaranteed to impress.