Perfect all by themselves or dipped in homemade tomato sauce, healthy baked crispy eggplant slices is the perfect appetizer to serve for your family and friends! This recipe is also the first step in preparing Eggplant Parmesan, one of my favorite Italian recipes. Let me show you how to make them perfectly crispy without deep frying or without any oil!
For years I made this recipe the traditional way by frying the breaded eggplant slices in a heavy skillet in oil. But then I discovered how to get crispy baked eggplant slices to use in healthy eggplant recipes without frying them in a ton of oil.
I like to make healthy baked crispy eggplant slices to serve as an appetizer with my homemade tomato sauce recipe to use a dipping sauce.
And if I can keep my family from devouring all the crispy baked eggplant slices, I’ll use them to make another popular blog recipe, Eggplant Parmesan. It’s one of my favorite recipes to order when dining out in Italian restaurants, however, nothing compares to my homemade recipe!
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Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- 1 medium-sized eggplant; peeled and sliced into thin rounds.
- Plain bread crumbs
- Dried parsley
- salt and pepper
- non-stick cooking spray
I like to peel my eggplant. Some people don’t, so it really depends on how you like to eat eggplant. I find the skin to taste bitter and do not care for the texture of it. If you do decide to peel the eggplant, you can use either a vegetable peeler or a sharp knife. The skin is not very thick, so it should peel pretty easily.
You can use seasoned bread crumbs or season them yourself which is what I prefer by adding dried parsley, salt and pepper.
I keep most of my dried herbs in mason jars and then use these fun chalkboard labels to write on top. They look nice in my pantry. One day I’ll get around to taking photos of all my mason jars. They really do keep things fresh!
Dip the eggplant slices in the beaten eggs and then dredge in the breadcrumbs.
- The secret to getting crispy baked eggplant is to use cooking spray. Do not brush the slices with oil. They come out too greasy and soggy. Which is not what you want!
- Use a Cooking Oil Spritzer filled with regular oil and spray each eggplant slice.
- You can also use non-stick cooking spray, like Pam Cooking Spray.
- Place the tray of eggplant slices in a preheated 425 degree oven.
- Bake the eggplant slices until they are golden brown on the bottom; about 8 to 10 minutes.
- Flip the slices and spray the tops again with the cooking spray.
- Continue baking for a few extra minutes until the eggplant is soft and the tops are crispy.
Once the eggplant slices are done, remove them to a wire baking rack.
Can you see how crispy they look? And without frying! These are so addictive! I can eat the whole tray by myself!
How to Serve Crispy Baked Eggplant
- Serve them as a side dish to grilled chicken or grilled steak.
- You can also serve them as an appetizer or snack with homemade tomato sauce.
- Or another favorite way is to use these crispy baked slices as a base for Eggplant Parmesan.
Baked Crispy Eggplant is a much healthier way to enjoy this favorite summer vegetable.
More Easy Appetizer Recipes:
- Bacon Wrapped Jalapenos
- Homemade Queso Cheese Dip – no fake cheese!
- Mini Spinach and Bacon Quiche
- Zucchini Pizza Bites – low calorie and low carb!
- 1 medium-sized Eggplant; peeled and sliced into thin rounds.
- 2 large eggs
- 1 cup plain bread crumbs
- 2 teaspoons dried parsley
- salt and pepper
- Non-stick cooking spray
- Preheat the oven to 425 degrees.
- Peel and slice the eggplant into rounds. I like them pretty thin, but it's really up to you.
- In a medium bowl, beat the eggs.
- In a shallow bowl or pie plate combine the bread crumbs, parsley, salt and pepper.
- Dip one eggplant slice in the egg mixture and then immediately into the bread crumb mixture covering both sides of the eggplant with bread crumbs. Repeat with all the eggplant slices.
- Lay the eggplant slices on a baking tray that has been lined with parchment paper or prepared baking pan.
- Spray the tops of the eggplant slices with the non-stick cooking spray.
- Bake until the eggplant is golden brown on the bottom; about 8 to 10 minutes.
- Flip the slices and spray the tops again with the cooking oil spray.
- Continue baking until the eggplant is soft and the tops are crispy.
- Remove from oven and transfer to a baking rack or serving platter.
- Serve with warm tomato sauce and enjoy!
Total cooking time really depends on how thick the eggplant slices are. The ones in my photos are pretty thin and cooking time was about 12 minutes total.
A medium-sized eggplant should yield enough slices for four servings.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 193Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 93mgSodium: 310mgCarbohydrates: 32gFiber: 5gSugar: 6gProtein: 8g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This post has been updated since it first appeared here in 2017. I hope you enjoy this recipe as much as I do!
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