Crispy Italian Baked Eggplant

Georgia Grown


  • 1 large eggplant, washed, skin on, cut in ½ inch slices
  • Kosher salt
  • 1 cup Italian seasoned breadcrumbs
  • ½ cup fresh grated parmesan cheese or ¼ cup store-bought
  • ¼ teaspoon smoked or regular paprika
  • ½ teaspoon oregano
  • ½ teaspoon granulated garlic
  • ¼ cup melted butter
  • ¼ cup olive oil


  1. Preheat oven to 400 degrees.
  2. Sprinkle both sides of eggplant slices lightly with salt.  Place slices on a rack or on paper towels and let rest for 30 minutes.  While eggplant is resting, combine breadcrumbs, cheese and spices in a bowl.  In a separate bowl, combine melted butter and olive oil.
  3. Dip eggplant slices in butter/olive oil mixture then into breadcrumb mixture, coating both sides.  Place on parchment-lined baking sheet.
  4. Bake 15 minutes then flip eggplant slices and cook an additional 5 – 10 minutes or until crispy.


  • Can be eaten as a side dish as is or used to make individual pizzas or eggplant parmesan.
  • Serves 6 – 8 depending on size of eggplant.