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Breaded Eggplant

A delicious and satisfying dish featuring crunchy, golden-brown breaded eggplant served with marinara sauce.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Side
Cuisine: Italian
Keyword: Easy, Vegetarian
Servings: 4 servings

Ingredients

Vegetables

  • 1 medium Eggplant Washed and sliced into ½-inch thick rounds.

Breading Mixture

  • ½ cup Italian seasoned bread crumbs
  • ¼ cup Grated Parmesan cheese
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • ¾ cup Italian dressing Store-bought or homemade.

Garnish

  • Fresh parsley Chopped, for garnish.

Dipping Sauce

  • Marinara sauce For dipping.

Instructions

  • Step 1: Prepare the Eggplant - Wash the eggplant and slice it into approximately ½-inch thick rounds.
  • Step 2: Soak the Eggplant - Lay the rounds out on a kitchen towel, sprinkle salt over them, and let sit for 20-30 minutes.
  • Step 3: Create the Breading Mixture - In a shallow dish, combine bread crumbs, Parmesan cheese, garlic powder, and onion powder. Stir until mixed.
  • Step 4: Drench in Dressing - Pour Italian dressing into another bowl and dip each eggplant slice until coated.
  • Step 5: Bread the Eggplant - Place each slice into the breadcrumb mixture, pressing gently to adhere. Set aside.
  • Step 6: Cook the Eggplant - Bake at 400°F for 20-25 minutes or pan-fry in oil for 3-4 minutes on each side until golden brown.
  • Step 7: Serve and Garnish - Transfer to a serving plate, sprinkle with parsley, and serve hot with marinara sauce.

Equipment

  • Shallow Dish
  • Baking Sheet
  • Skillet
  • Kitchen Towel

Notes

For extra crispiness, consider double-coating the eggplant slices.