Crispy Eggplant Veggie Squares

Name: Crispy Eggplant Veggie Squares
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 large eggplant, sliced into squares; 1 cup breadcrumbs; 1/2 cup grated Parmesan cheese; 2 eggs, beaten; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; Salt and pepper to taste; Oil spray for baking

Highlighted under: Wholesome Healthy Meals Recipes

I absolutely love making Crispy Eggplant Veggie Squares for a delightful snack or appetizer that never disappoints. Each square is perfectly crunchy on the outside while being soft and flavorful on the inside. The combination of spices and fresh herbs elevates the eggplant's natural taste, making these squares a hit with family and friends. I like to serve them with a tangy dipping sauce, and they disappear in no time! If you’re looking for a creative way to enjoy vegetables, this recipe is a must-try.

Created by

Lavinia Moore

Last updated on 2026-01-15T19:01:50.015Z

Creating these Crispy Eggplant Veggie Squares was a fun experience for me, especially when I experimented with different seasoning blends. I found that incorporating fresh herbs like basil and oregano not only enhances the flavor but also adds vibrant colors. The method of baking instead of frying keeps them lighter while still delivering that satisfying crunch – a technique I now swear by for all my veggie square creations.

One unexpected challenge was getting the right texture. After some trials, I discovered that pre-salting the eggplant helped draw out excess moisture, allowing for a crispier finish during baking. This small step made a significant difference, and I highly recommend it for the best results!

Why You'll Love These Crispy Eggplant Veggie Squares
Crunchy exterior with a soft, flavorful interior
Rich blend of spices and fresh herbs
Baked instead of fried for a healthier option
Easy to make and perfect for any gathering

Eggplant Preparation Essentials

The preparation of the eggplant is crucial for achieving the perfect texture. By salting the eggplant slices and letting them sit for about 10 minutes, you draw out excess moisture, which prevents the squares from becoming soggy during baking. This step not only enhances the flavor but also helps in achieving a crispy crust. Be sure to pat them dry thoroughly after salting to maximize crispiness.

Another key aspect is choosing the right eggplant. Look for firm, smooth-skinned eggplants without blemishes. The size is also important; a large eggplant allows for even slicing and a consistent cooking time. If you prefer a milder taste, consider opting for smaller varieties like Japanese eggplants, which are tender and have fewer seeds, making them a delightful alternative.

Perfecting the Coating Technique

Coating the eggplant with the breadcrumb mixture is where the magic happens. Make sure that each slice is fully coated with the egg mixture before dredging in the breadcrumbs. This ensures that the breadcrumbs adhere well and provides that desired crunchy exterior. Gently pressing the breadcrumb mixture onto the eggplant helps in locking in flavor and achieving an even crust as they bake.

For a twist on flavor, consider adding grated garlic or fresh herbs into the breadcrumb mixture. This can intensify the taste of the crispy coating. Alternatively, for a gluten-free option, substitute the breadcrumbs with ground almonds or gluten-free breadcrumbs, which still yield a satisfying crunch while catering to dietary needs.

Ingredients

Gather the following ingredients to start making your Crispy Eggplant Veggie Squares:

Ingredients

1 large eggplant, sliced into squares
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
2 eggs, beaten
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
Salt and pepper to taste
Oil spray for baking

Once you have all your ingredients, you're ready to start cooking!

Instructions

Follow these easy steps to prepare your Crispy Eggplant Veggie Squares:

Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the Eggplant

Sprinkle the sliced eggplant with salt and let it sit for about 10 minutes to draw out moisture. Pat them dry with paper towels afterward.

Set Up Dredging Station

In one bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper. In another bowl, beat the eggs.

Coat the Eggplant

Dip each eggplant square into the egg mixture, then coat it with the breadcrumb mixture, pressing gently to adhere.

Bake

Place the coated eggplant squares on the prepared baking sheet and spray lightly with oil. Bake for 25 minutes or until golden brown and crispy.

Once baked, let the squares cool slightly before serving them with your favorite dipping sauce!

Pro Tips

Experiment with different herbs and spices to customize your squares. You can also try using gluten-free breadcrumbs for a different texture.

Serving Suggestions

These Crispy Eggplant Veggie Squares make an excellent appetizer or snack, but they can also be elevated into a main dish. Pair them with a fresh salad, or serve them in a pita alongside tzatziki for a Mediterranean-inspired meal. For a fun twist, try stacking them with cheese and tomato sauce for a mini eggplant parmesan.

For dips, I recommend a tangy yogurt-based sauce or a zesty marinara to complement the savory flavors of the eggplant. A drizzle of balsamic glaze on top can add an extra layer of flavor and visual appeal. Don’t be afraid to experiment with different accompaniments based on your taste preferences!

Make-Ahead and Storage Tips

If you're planning to serve these squares at a gathering, you can prepare them in advance. After coating and before baking, arrange them in a single layer on a baking sheet, cover with plastic wrap, and refrigerate for up to 4 hours. When ready to bake, remove from the refrigerator, spray with oil, and bake as directed; this helps maintain crispness.

Leftover squares can be stored in an airtight container in the fridge for up to 3 days. To reheat and retain their crunchy exterior, place them back in the oven at 375°F (190°C) for 10-12 minutes. Alternatively, you can use an air fryer for about 5 minutes until they're hot and crispy again.

Questions About Recipes

→ Can I make these squares ahead of time?

Yes! You can prepare and coat the eggplant squares in advance and keep them in the refrigerator for a few hours before baking.

→ What dips pair well with these squares?

They pair wonderfully with marinara sauce, ranch dressing, or even a yogurt-based dip.

→ Can I use other vegetables?

Absolutely! Zucchini, mushrooms, or bell peppers can also be used for a variety of veggie squares.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to regain crispiness.