The super crispy eggplants are quick and delicious breaded vegetable sticks baked in the oven. I got some eggplants from the greengrocer and made a nice side dish for dinner in 5 minutes, with very few and simple ingredients. How delicious! The super crispy eggplants are without eggs, not fried but baked (or air-fried) with very little oil, golden and crispy, tasty and super enticing, make plenty because they disappear fast!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Oven, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients
- 2.6 oz cornmeal
- 2 eggplants
- to taste salt
- to taste black pepper
- to taste spices of choice
- to taste extra virgin olive oil
Steps
The super crispy baked eggplants are super easy and quick to prepare. First, clean the eggplants and cut them into sticks not too long, about 0.4 inches wide.
Place the eggplant sticks in a bowl and season them with salt and a drizzle of oil. Add cornmeal, spices of choice (I used thyme, oregano, paprika, and garlic powder) and mix everything well.
Transfer the super crispy eggplants onto a non-stick baking tray (without parchment paper, for extra crispiness), drizzle with a little extra virgin olive oil, and bake in a preheated oven at 428°F for 20 minutes, until golden brown.
Notes:
The super crispy eggplants can be stored at room temperature for a few hours or in the fridge for a couple of days. To make them even more delicious, you can add some grated Parmesan to the breading.
For more eggplant recipes, click HERE
