Serve them with our homemade marinara sauce as an appetizer or healthy side dish with any meal you make!
We also have some tips that make this eggplant super tender, not bitter at all, and other recipes you can use these in!
Plus if you're a huge fan of eggplant like we are you'll want to check out our Eggplant Recipe Roundup dinner ideas.
It is certainly possible to get crispy eggplant from the baking method and skip the frying method of standing by the stove plus it's so much easier!
The eggplant stays nice and crunchy on the outside and soft and moist inside because of the egg and breadcrumb coating and bakes up perfectly.
We even have many suggestions for making these into a dressed-up appetizer with marinara sauce and mozzarella pizza eggplant bites!
Of course, you can still fry these in a pan however a coating of the egg will be needed and we will also provide some other cooking methods like Air Fried.
Scroll down to get this easy to make these baked eggplant steak slices.
Serving Suggestions for Baked Eggplant Steak Slices
- in a sandwich with toasted garlic bread
- top the eggplant with melted cheese and pizza-style tomato sauce for an appetizer
- layered for eggplant in a ricotta-style casserole
- use these as a side dish with any meal (these taste great without any addition)
- serve as an appetizer with ranch, blue cheese, or another dip you prefer
- dipped in homemade marinara sauce or use store-bought
Other Cooking Methods
- Pan Fried: dip in beaten egg first then in breadcrumbs. Fry them in a small amount of vegetable oil blended with olive oil on a medium-high heat
- Air Fry: Preheat the fryer to 375 degrees and spray the basket. Dip in beaten egg then breadcrumbs drizzle each slice with extra virgin olive oil. Carefully place in the basket not crowding in a single layer. Air fry the slices for 15 to 20 minutes, or until crisp and golden brown, flipping once
Ingredients Needed to Make Baked Eggplant Steak Slices
- eggplant peeled and sliced
- table salt
- whole egg or egg whites
- Italian flavored breadcrumbs grated (or use pork rinds for the diabetic version, or gluten-free flour for allergies)
- Parmesan cheese grated
- Pecorino Romano cheese grated
- dried oregano
- black pepper ( you can also add a pinch of cayenne pepper for heat)
- granulated garlic powder
- cooking spray or extra virgin olive oil you may need a little more for drizzling
Eggplant Favorite Recipes
Eggplant Ricotta Casserole
Eggplant aka Zucchini Roll-Ups
Eggplant Parmesan
Eggplant Boats
Tips
- for best results slice the eggplant thick
- to remove bitterness salt on paper towels and drain for at least 30 minutes then rinse off the salt
- be sure to dip in the egg first for all methods of cooking
- for crispier coating, you can broil each side for an additional minute
- for gluten-free refer to a gluten-free brand bread crumb at your local supermarket
- for a diabetic version use gluten-free flour
Pin for later
Baking Eggplant The Healthier Way
If you love eggplant this is a healthier easy version and a great side dish compared to draining all that oil off of them.
Keep in mind the ease of not standing at the stove flipping and paying close attention not to burn them either!
Using just a small amount of olive oil or cooking spray for that amazing crunchiness, you don't want to create a soggy-style eggplant slice.
Our recipe for eggplant is thickly sliced cook up perfectly with any cooking method but if you're looking for the healthiest versions, baking eggplant is the way to go or air-fried.
Baked Eggplant Steak Slices
Yield: 16
Prep time: 10 MinCook time: 25 MinInactive time: 30 MinTotal time: 1 H & 5 M
Here is a delicious way to serve eggplant as an appetizer or side dish using a fantastic breadcrumb coating. Easier delicious and not fried!
Ingredients
- 1 small eggplant peeled and sliced in 1 inch thick slices ( you can leave the skins on if you prefer it that way)
- table salt for sprinkling on the eggplant
- 2 cups Italian flavored breadcrumbs with 2 tablespoons of grated Parmesan cheese
- 1 whole extra-large egg beaten ( or use egg whites)
- 1/4 cup grated Pecorino Romano cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper ( you can also add a pinch of cayenne pepper for heat)
- 1 teaspoon granulated garlic powder and more for the top
- cooking spray oil
- 3 tablespoons of extra virgin olive oil you may need a little more for drizzling
- Optional: marinara sauce, slices of mozzarella cheese fresh chopped basil (to make eggplant pizzas if you wish or use marinara for dipping them in.)
- Note: you can use crushed pork rinds for a diabetic version seasoned or gluten-free flour for gluten allergies
- Also, any oil other than extra virgin olive oil can be used IE canola or vegetable for drizzling on the eggplant
Instructions
- 30 minutes before baking, slice the peeled and washed eggplant into 1-inch thick slices and lay them on paper towels.
- Sprinkle each one lightly with table salt and let them drain for 30 minutes or longer (this will remove any bitterness they may have)
- Rinse the salt off in a colander under cold water.
- Preheat the oven to 400 degrees.
- Prepare a baking sheet with oil-sprayed parchment paper for easy cleanup.
- In a clean pie plate add the breadcrumbs, granulated garlic powder, black pepper, oregano and mix together.
- Place the sliced eggplant in the beaten egg.
- Dip and slice into the breadcrumbs on both sides immediately.
- When you have coated all the slices, place them on the baking sheet.
- Sprinkle each one with more granulated garlic powder (just a little on each) and grated Pecorino Romano cheese.
- Drizzle over each one lightly with a bit of olive oil or cooking oil spray.
- Bake at 400 degrees for around 22 to 25 minutes until the tops are browned.
- You can also broil the top for a crunchier coating for a few minutes.
- Serve these warm with marinara dipping sauce or make little pizza eggplant slices with them.
Notes:
Serving Suggestions for Baked Eggplant Steak Slices
- in a sandwich with toasted garlic bread
- top the eggplant with melted cheese and tomato sauce
- layered for eggplant in a ricotta-style casserole
- use these as a side dish with any meal
- serve as an appetizer
- dipped in homemade marinara sauce or use store-bought
Other Cooking Methods
- Pan Fried: dip in beaten egg first then in breadcrumbs. Fry them in a small amount of vegetable oil at medium-high heat
- Air Fry: Preheat the fryer to 375 degrees and spray the basket. Dip in beaten egg then breadcrumbs drizzle each slice with extra virgin olive oil. Carefully place it in the basket not crowding in a single layer. Air fry the slices for 15 to 20 minutes, or until crisp and golden brown, flipping once
Pin for later
Other Recipes to Try:
Zucchini Rollatini
Fried Zucchini Fritters
Grilled Eggplant
Disclosure: This recipe was originally shared in 2013. It was edited and re-published in 2022.
