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+ servings

Roasted Eggplant

Roasted eggplant feels richer and much more indulgent than it is. Roast up a big batch to enjoy with marinara sauce or over pasta. 
Course Main Course
Cuisine American, Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 people
Calories 175kcal
Author Rachel Ballard


  • 1 large eggplant (about 1 1/2 pounds)
  • 1 teaspoon Italian seasoning
  • 1 egg
  • 2 tablespoons water
  • 2 cups Panko bread crumbs
  • 1/2 cup Parmesan cheese
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • cooking spray


  • Preheat the oven to 350 degrees.Slice the eggplant thin for crispy chips or thicker, depending on how you want it--up to about 1/2" thick at the most. 
  • In a small bowl, beat the egg and water.
  • On a plate blend the bread crumbs, parmesan cheese, garlic and pepper.
  • Dip the eggplant into the egg, then into the breadcrumbs pressing down firmly to make sure they are coated all over.
  • Lightly spray a cookie sheet with the cooking spray and lay the eggplant in one layer. You may need more than one sheet for all the slices. Lightly spray the tops of the eggplant with more cooking spray. 
  • If baking thin chips, bake about 15 minutes, turning once halfway through. For thicker slices, bake 30-40 minutes until golden, flipping halfway. Serve with marinara sauce or melt a little mozzarella over the top and serve with pasta.


Calories: 175kcal