Go Back
–+ servings

Eggplant Baton

Oven-baked eggplant batons with a golden coating and a soft, tender center.
Shared notes will appear here.
Everyday Cooking
Mediterranean
Kitchen Pace : 🕒🕒
Servings: 4
Recipe by NAVA Kitchen
Oven-baked eggplant batons with a golden breadcrumb coating, served in a bowl with a soft linen cloth and a small side of sauce in the background.
Print Recipe
Share Recipe
Save to My Kitchen

Ingredients:

  • 2 eggplants, medium
  • 2 eggs
  • 2 tbsp olive oil
  • 1 cup breadcrumbs
  • ½ cup parmesan, finely grated
  • 1 tsp salt
  • 1 tsp paprika
  • ½ tsp black pepper
  • 1 tbsp dried parsley

Method:

Start Cooking
Prepare the eggplant
  • Cut the eggplants in half lengthwise, then slice each half into thick batons (about 1–1.5 cm / ½ inch).
  • Optional: Sprinkle lightly with salt and let sit for 30 minutes. Pat dry with paper towels.
Coat the eggplant
  • In one bowl, whisk together the eggs, olive oil, and salt.
  • In a second bowl, combine breadcrumbs, parmesan, paprika, black pepper, and parsley.
  • Dip each baton into the egg mixture, then coat evenly in the breadcrumb mixture.
Arrange and bake
  • Line a baking sheet with parchment paper.
  • Place the batons in a single layer, leaving space between them.
  • Lightly drizzle or spray with olive oil.
  • Bake at 400°F (200°C) for 30–35 minutes, flipping halfway through, until golden and tender inside.
  • Serve warm. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Cut the batons evenly so they cook at the same rate.
  • Slice and salt the eggplant, letting it rest for 30+ minutes, then pat dry. This removes moisture and prevents it from absorbing too much oil.
  • Leave space on the tray so they roast instead of steam.
  • Roast at high temperatures to allow for caramelization of the natural sugars.
  • The skin adds flavor and nutrients (manganese) and holds the structure together.
 
Make it yours
  • Add garlic powder or chili flakes to the breadcrumbs.
  • Swap parsley with oregano or thyme.
  • Use panko for a lighter, crispier coating.
 
At the table

My notes:

Click here to add your own private notes.
Your notes stay on this device for now. Log in to keep them with your account and access them anytime.

Nutrition:

Calories: 313 kcal | Carbohydrates: 34 g | Protein: 14 g | Fat: 14 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 0.01 g | Cholesterol: 92 mg | Sodium: 523 mg | Potassium: 665 mg | Fiber: 8 g | Sugar: 10 g | Vitamin A: 528 IU | Vitamin C: 6 mg | Calcium: 240 mg | Iron: 3 mg
Share your plate
Mention @thenavakitchen or tag #thenavakitchen!