Ingredients
1 large eggplant, cut into thick strips (“fingers”)
½ cup all-purpose flour
2 large eggs (beaten)
1 cup breadcrumbs (Panko preferred)
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
½ tsp salt
½ tsp black pepper
2 tbsp olive oil or spray (for baking)
Instructions
1. Cut eggplant into thick strips. Salt and let sit for 10 minutes, then pat dry.
2. Set up dredging station: flour, beaten eggs, and breadcrumb mix.
3. Coat eggplant in flour, dip in egg, then breadcrumb mixture.
4. Oven method: Bake at 400°F for 20 minutes, flipping halfway, after spraying with oil.
5. Air fryer method: Cook at 375°F for 12–15 minutes, shaking halfway through.
6. Serve hot with marinara, garlic aioli, or dipping sauce of choice.
Notes
Use Panko breadcrumbs for an extra crispy texture.
Salting the eggplant draws out moisture and prevents sogginess.
Add cayenne for a subtle spicy kick.
Reheat leftovers in an air fryer to keep them crispy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking or Air Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 3g
- Sodium: 460mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg