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Panko breadcrumbs are used to make a crispy, crunchy coating for soft and tender eggplant slices. Drowned in tomato sauce or even eaten plain, Panko and Parmesan-Crusted Baked Eggplant makes a delicious appetizer or side dish.
I absolutely love eggplant. My Bubby makes the most incredible baked eggplant in the world — this was my attempt to replicate that. After calling her countless times to get her recipe, leaving messages, and not getting any answer, I decided I would make it up as I go and see if I could figure it out. Needless to say, she didn’t call me back until after 9pm — Bubby’s a busy lady! Although my baked eggplant is not anything close to hers, it still came out pretty good! I used my super awesome big boy mandolin to slice the eggplant into perfectly even rounds, slathered ’em in flour and egg, mixed Panko breadcrumbs with grated parmesan cheese and got those babies all nice and coated. I sprinkled a little bit of crumbled goat cheese and poured a little tomato sauce over top for a truly satisfying meal all by itself. Who needs anything else when you have crispy, crunchy baked eggplant?!
I did finally get Bubby’s recipe and will share that with you soon, but for now this Panko and Parmesan-Crusted Baked Eggplant is my attempt at copying a Bubby original sans actual recipe. As if that is even possible!
- 1 medium-large eggplant, sliced into ½ inch rounds
- 2-3 cups ap flour
- 2 eggs
- 2-3 cups Panko breadcrumbs
- 1-2 cups grated parmesan cheese
- Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper or a silicone baking mat and set aside.
- You will need three wide, semi-deep bowls. Fill one bowl with the flour.
- Mix the Panko breadcrumbs and parmesan together in another bowl.
- Fill the third bowl with the eggs and use a fork to whisk thoroughly.
- Use one hand to dredge the eggplant in flour. Keep this hand dry.
- Transfer the floured eggplant to your other hand to completely coat the eggplant in egg and then cover in the Panko-parmesan mixture.
- Arrange on the baking sheet. Continue the flour-egg-panko/parmesan sequence until you have used all of your eggplant slices.
- Bake for 25 minutes or until browned and crispy.
Oh yum! This sounds so delicious!
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I have always had trouble liking eggplant, but the crunchy breadcrumbs and savory cheese might just change my mind!
This is definitely a good way to introduce eggplant to non-EP lovers 🙂
Finally, a non-dessert post! This eggplant looks fabulous. I can only imagine the crunch and crispiness. I’ll have to try this recipe out. Thanks!
Glad you like it, Mimi!!
Nobody ever cooks like Bubbe!
This looks fantastic. I love that it’s baked and not fried. This is going on my veggie rotation!
You are so right about that, Mir, Bubbys’ cooking are unbeatable!
we just picked eggplant from our garden. This will be perfect. Thank you for sharing and for linking up to the Thursday Favorite Things Bog Hop. xo
Ohh fresh eggplant from your garden! I’m jealous. Enjoy!
I was never a fan of eggplant until recently. I now enjoy it and am always on the lookout for great new recipes. I know this will make it’s way on my menu! Thanks for linking to the In and Out of the Kitchen Link Party! See you next week.
This is a great way to introduce yourself to eggplant. Hope you enjoy, Cynthia!
Stopping by to let you know how yummy this recipe looks! I am featuring you again tomorrow on TYSH #25! I hope you’ll feature the button on this page to let people know how awesome you are! HUGS & CONGRATS
Awesome!! Thank you again, Cheryl!
This looks great! I love eggplant and I use panko breadcrumbs all the time! I never thought to do anything like this! Thanks for sharing them with us at Foodie Fridays!
Thanks, Michelle, I love using panko for any type of bread coating
Can you believe I’ve never tried eggplant before?! This looks like a delicious recipe to get started with though. Thank you so much for sharing at the Friday Frenzy party, hope to see you again soon! 🙂
I really love using Panko Crumbs, the crust is so much better. Your Baked Eggplant looks fabulous! Thanks so much for sharing with Full Plate Thursday and hope you are having a great week!
Come Back Soon,
Miz Helen
Congratulations on being featured on Wake-Up Wednesday Linky Party! 🙂
Check out the post at http://tanyaanurag.blogspot.com/2014/09/canvas-photo-frame-link-up-party.html
-Tanya