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crispy baked eggplant slices on a serving dish with marinara sauce next to a striped napkin

Crispy Baked Eggplant Slices

Breaded eggplant rounds are the perfect side dish for dinner! They're easy to make and require just a handful of ingredients.
Course Appetizer, Side Dish, Snack
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 30 minutes
"Sweating" Time (optional) 20 minutes
Total Time 1 hour
Servings 4
Calories 230kcal



  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. Depending on the size of your eggplant, you may need two lined baking sheets.
  • Slice the eggplant into ¼-inch rounds and put them in a colander in the sink. Generously sprinkle them with salt, making sure to coat both sides of the rounds. Let the eggplant sit for at least 15 minutes and up to 30 minutes until it begins to "sweat" and drops of moisture appear. Transfer the eggplant slices to a clean towel and pat them dry.
  • In the meantime, set up the breading station. Beat the eggs in a shallow bowl or plate with rims. In another shallow bowl or plate, whisk together the panko, parmesan, Italian seasoning, and salt.
  • Use a fork to dip each eggplant slice in the egg bowl followed by the breading bowl. Be sure to flip the slices over in each bowl to coat both sides and press the slices down into the breading to make it stick. After dipping in each bowl, hold the eggplant slice over the bowl with your fork to let any excess egg or breading drip/shake off.
  • Put the breaded eggplant slices on the lined baking sheet(s) and transfer them to the oven. Bake for 30 minutes, flipping halfway through, until lightly browned and crispy. If you are using more than one baking sheet, swap the positions of the baking sheets halfway through.
  • Serve the eggplant slices with marinara sauce for dipping, and enjoy!
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!


  • The "sweating" step is optional, but it does help reduce some of the bitterness in eggplant. If you are someone who does not like bitter tastes, I recommend "sweating" the slices. Some people can't taste the difference, so it's up to you.
  • If you don't have Italian seasoning, use 2 teaspoons dried oregano, 2 teaspoons dried basil, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary.
  • My San Marzano Tomato Sauce is a great option for dipping.
  • The rounds are crispiest when enjoyed right away, but you can keep leftovers in an airtight container in the fridge for up to a few days. Reheat in the oven at 400 degrees F for a few minutes and turn on the broiler for a minute or two at the end to crisp them up if desired.
  • This should serve about 4 people as a side, but you may need to use a second eggplant if they are small.


Serving: 1serving | Calories: 230kcal | Carbohydrates: 20g | Protein: 16g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 671mg | Potassium: 369mg | Fiber: 5g | Sugar: 5g | Vitamin A: 383IU | Vitamin C: 3mg | Calcium: 347mg | Iron: 2mg