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! Let me show you how to make them perfectly crispy without deep frying or without any oil!
Healthy baked crispy eggplant slices is one of my favorite ways to eat eggplant!
I say “one” because I really enjoy eating eggplant in a number of different ways, but I really do love it fried. For years I made this recipe the traditional way of frying the breaded eggplant. But for then I discovered how to bake the eggplant slices and have them come out crispy without the added calories of frying.
We recently started growing eggplant in our summer vegetable garden as well and I’m always happy when I picked one from the garden because I know I’ll be making this recipe to snack on and then make eggplant Parmesan.
Healthy Baked Crispy Eggplant Recipe
I like to make eggplant this way to serve as an appetizer with my homemade tomato sauce recipe to use a dipping sauce. It’s such a yummy treat.
And if I can keep my family from devouring all the eggplant slices, I’ll use them to make another favorite recipe, Eggplant Parmesan. The recipe for Eggplant Parmesan is available on the blog HERE. It’s one of my favorite recipes to order when we’re eating out.
How to Make Bake Crispy Eggplant
Here’s all you need to make this yummy recipe! This is the first time I used the bar pan and it really made the eggplant crispy. If you don’t have a bar pan like this, you can definitely use a sheet pan lined with parchment paper.
Make sure you print out the recipe below and save it for later!
- 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
I like to peel my eggplant. Some people don’t, so it’s really up to you. You can use a vegetable peeler to peel it or a sharp knife.
You can use seasoned bread crumbs or season them yourself which is what I prefer. I like to add 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.
How to Get Crispy Baked Eggplant
- The secret to getting the baked eggplant crispy is to use cooking spray. I’ve tried brushing the eggplant slices with oil, but they come out too greasy and not crispy.
- Use a Cooking Oil Spritzer filled with regular oil and spray each eggplant slice.
- You can also use non-stick cooking spray.
How to Bake the Eggplant
- 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!
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. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 193 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 93mg Sodium: 310mg Carbohydrates: 32g Fiber: 5g Sugar: 6g Protein: 8g
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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