Crispy Baked Eggplant with Parmesan  (30-minute recipe)

This baked eggplant has a crispy exterior and a soft texture inside. We added curry powder, Cajun seasoning, bread crumbs, and Parmesan cheese, which creates a unique and delectable flavor. Try this crispy baked eggplant; you’ll be amazed by how tasty, quick, and easy it is to prepare.

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

🛒Ingredients needed for the crispy baked eggplant

• Eggplant. Any type of eggplant is suitable for this recipe. I used the slimmer and longer Asian eggplant because that’s what I had on hand. Since it’s slimmer, I cut it diagonally to make the surface bigger and look nicer. If you use round eggplants, you can cut it crosswise into a round shape.
• Cheese. I recommend powdered Parmesan cheese as mixing evenly with bread crumbs is easier.
• Seasoning. The choice of seasoning is personal. For today’s recipe, I added some Asian curry powder and Cajun seasoning to the Parmesan cheese. I like this combination as I have tried it several times, and it has become my favorite. However, you may use any other types of seasonings or a combination of those you prefer.

👉 How to make crispy eggplant

1. Cut the eggplant into 1/4-inch slices. If you are using round eggplants, cut them crosswise. When using Asian eggplants, which are thinner, cut them diagonally to increase the surface area covered by the breadcrumb mixture.

2. Place the eggplant slices in a large mixing bowl and add about two teaspoons of salt. Mix well and set aside for 10 to 15 minutes.

3. Prepare the coating for the eggplant slices by combining Parmesan cheese, bread crumbs, salt, Cajun seasoning, curry powder, and chopped parsley in a bowl. Set aside.

4. After 15 minutes, you’ll notice that water has been drawn out from the eggplant slices. Wash the eggplants with plenty of water to remove as much salt as possible. Dry the eggplant slices with a dry kitchen towel and then place them in a single layer on a paper towel to remove excess moisture.

5. Beat two eggs to prepare an egg wash. Dip the eggplant slices in the egg wash and coat them with the Parmesan cheese and breadcrumb mixture. Press the breadcrumb mixture onto the surface of the eggplant slices with a spoon to ensure even coverage.

6. Preheat the oven or air fryer to 190°C/ 375°F.  Bake (or air-fry) the breaded eggplant slices for about 20 minutes, flipping them halfway through to ensure even baking.

7. Remove the eggplant slices from the oven or air fryer and sprinkle with more chopped parsley.

8. Serve the baked eggplant slices immediately, either alone or with yogurt dressing, tomato sauce, or the dipping sauce of your choice. Crispy eggplant is a versatile side dish that pairs well with pasta, meat, and salad dishes.

💡Tips and notes for the best crispy baked eggplant

1. To make crispy baked eggplant, salt it to remove excess water. This step is crucial for achieving a crispy texture when baking or air-frying. After drawing out the water, ensure the eggplant is as dry as possible to maximize crispiness.
2. Keep in mind that salting the eggplant means it will absorb some salt. Since Parmesan cheese is also salty, be prudent when adding salt to the breadcrumb mixture to prevent it from becoming too salty.
3. It’s best to enjoy the crispy baked eggplant soon after cooking, as the crispiness diminishes over time. 
4. Feel free to experiment with different seasonings to create your unique flavors. My other favorites are Italian seasoning, crushed black pepper, and garlic powder.
5. The suggested time for baking or air-frying is just a guideline. The actual time for the eggplant to turn golden brown depends on factors like thickness and moisture content. Keep an eye on it and remove it from the oven when it’s crispy and golden.
6. To ensure the breadcrumb and cheese coating adheres well, thoroughly coat the eggplant in the mixture and press the breadcrumbs onto the surface with a metal spoon.
7. I use the Japanese Panko breadcrumb, which has a crispier texture.

Oven-baked, air-fried, or pan-fried?

This recipe can be prepared using an oven or an air fryer. We tried both at 190°C/ 375°F and found that there wasn’t any noticeable difference between the baked version and the air-fried eggplant pieces. However, we found the eggplants were crispier if we placed them on the oven rack instead of putting them on a sheet pan lined with parchment paper. It is likely that by putting the eggplant pieces on the wire rack, the eggplant will receive heat from both the top and bottom and the heat will be more evenly distributed, making it crispier.

On the other hand, you can also pan-fry, which is a quicker option. The only difference is that you may need more oil than baking or air-frying.

🆒 Can I keep the leftover crispy baked eggplant?

I wouldn’t recommend keeping the leftovers, as the crispiness will diminish over time. Making it is not difficult, so I suggest making it fresh whenever you want to enjoy it.

📜 Other simple recipes related to crispy eggplant

If you love this recipe, I have a few more simple recipes for you to try.

• One Pot Cajun Chicken and Rice 
• Air fryer sweet and sour pork
• Easy cheesy cauliflower soup