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Baked Garlic Parmesan Eggplant


1 large eggplant

6 tbsp unsalted butter melted

1 cup breadcrumbs

1/4 cup shredded Parmesan cheese

1/4 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp Italian seasoning

1/2 tsp of red pepper flakes

1/2 tsp of oregano

Preparing the eggplant:

Slice the eggplant about 1/2” and sprinkle evenly with salt. Transfer to a colander over a plate and set aside for 30 minutes to drain. This draws out the bitter juices.

Carefully rinse each piece of eggplant under cold water, making sure you remove all the salt. Drain.

Melt the butter in a bowl. Mix the breadcrumbs, spices and Parmesan cheese in another bowl.

Dip each eggplant sliced into butter first, then breading mixture. Place on a glass baking sheet or non stick sheet pan. (Try not to over do it dipping eggplant in the butter because it will make it soggy)

Bake for 17 minutes in 400 degrees F oven, then flip each eggplant and baked for another 5-6 minutes. The eggplant should be golden brown and the breading crispy.

Sprinkle with more parmesan and Romano cheese. Serve as appetizer.