Make this incredible loaded Crispy Baked Eggplant for a flavorful and satisfying dish! It’s the best and EASIEST way to cook eggplant and results in a fantastic meal.
Top your eggplant rounds with melty cheese, smoky bacon, and all your favorite toppings. These are like loaded potato skins but even better for you and so simple to make!
Jump to:
- 🩵 About This Recipe
- What readers are saying...
- 🧂 Gather Your Ingredients
- 🔪 Let's Make Crispy Baked Eggplant!
- 💡 Expert Tips and Tricks
- ❔ FAQs
- 📝 Substitutions and Variations
- 🥡 Storage and Reheating
- ⏳ Make Ahead Instructions
- 🍴 What To Serve With This Dish
- 😋 More Eggplant Recipes You'll Love
- 📋 Recipe Card
- 💬 Reviews and Comments
🩵 About This Recipe
For a stellar appetizer or even a unique side dish, this crispy eggplant dish is a guaranteed crowd pleaser! Perfectly tender eggplant is the perfect way to assemble your favorite savory toppings for a delicious blend of flavors.
So easy to make, you can customize this recipe to your liking and try all kinds of topping combos. Perfect for a handheld snack or game day appetizer, this recipe takes loaded potato skins and gives them a lighter, more nutritional upgrade.
And for even more eggplant appies, try my Air Fryer Eggplant Fries or these super yummy Grilled Halloumi Kebabs with Eggplant!
What readers are saying...
These are amazing 🙂 I love eggplant so much that I am always looking for new ideas on how to prepare it 🙂
- Milena
🧂 Gather Your Ingredients
- eggplant - the base for all the yummy toppings.
- olive oil spray - helps the eggplant get nice and crisp.
- garlic salt - adds a savory flavor.
- toppings - I opted for a combination of bacon, a shredded Mexican cheese blend, and some scallions.
🔪 Let's Make Crispy Baked Eggplant!
(Or click here to jump right to the recipe card with measurements!)
Slice
Use a sharp knife to cut the eggplant into even rounds, about ¼ - ½ inch thick.
Prepare and Bake
Place the eggplant rounds on a lined baking sheet and spritz with oil. Bake for 25 to 30 minutes.
Add Toppings
Add bacon and sprinkle with shredded cheese.
Bake
Return to the oven and bake another 5 to 10 minutes, or until cheese is melted and bubbly.
Garnish and Serve
Sprinkle with chopped green onions, then serve and enjoy.
💡 Expert Tips and Tricks
- For the best eggplant, choose one that's nice and firm and doesn't have any major blemishes or bruises.
- Make cleanup a breeze by adding a sheet of parchment paper on your baking sheet.
- If you want a super crispy result, sprinkle the eggplant rounds with some salt and let them sit so the moisture is drawn out.
- Unless you really hate the skin, don't peel the eggplant before slicing. This will ensure your eggplant holds its shape.
- A mandoline slicer is a great way to ensure even slices.
❔ FAQs
Yes! It is rich in fiber, packed with antioxidants, and a good source vitamin C, vitamin K, potassium, and manganese. It also may help lower cholesterol.
If your eggplant is soggy, you may have used too much oil to let it crisp up properly. You want just a light spritz!
Salting your eggplant isn't necessary, but it can help pull moisture out of the eggplant and leave you with a crispier result.
📝 Substitutions and Variations
- Instead of the Mexican blend, use Feta, Parmesan, mozzarella, or cheddar cheese.
- Replace the bacon with crispy chickpeas or some sun dried tomatoes to make this aubergine in the oven vegetarian.
- Add Italian seasoning or smoked paprika for some extra flavor, and if you like a little bit of kick, you can use red pepper flakes or chili powder.
- Top with other ingredients like avocado, sour cream, or even a drizzle of hot honey.
Kristin’s Kitchen Tip
For even cooking, make sure you slice the eggplant rounds into even thicknesses!
🥡 Storage and Reheating
If you have leftovers, let them cool and transfer to an airtight container in the fridge for 2 to 3 days. Reheat in the oven or in the air fryer, as microwaving will leave you with soggy eggplant.
I don't recommend freezing your leftovers. Freezing eggplant results in a mushy and sometimes grainy result when it thaws again.
⏳ Make Ahead Instructions
Cook and crumble your bacon ahead of time to make it quicker to prep these crispy zucchini rounds when the time comes!
Keep It Handy
Don't have time for this crispy baked eggplant recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
Eat this dish alongside your favorite grilled chicken, some Air Fryer Steak Bites, or these Roasted Brussels Sprouts and Carrots! You can also serve these in a wrap, or layer them with some marinara sauce in a baking dish to make a unique eggplant Parmesan.
😋 More Eggplant Recipes You'll Love
- Oven Grilled Eggplant with Easy Yogurt Sauce - Great as a side dish or snack, this eggplant is "grilled" in the oven.
- Oven Baked Eggplant Milanese Sandwich - You'll love this elegant and flavorful sandwich with crispy, oven baked eggplant.
- Air Fryer Eggplant Parmesan - This vegetarian take on chicken parm comes together easily in the air fryer for a simple and quick dinner.
- Sauteed Eggplant - From Wholesome Yum, this super easy eggplant recipe is great for a quick veggie side dish!
get your copy now!
Grab my collection of 30 Minute Meals to help you get dinner on the table in a snap!
Crispy Eggplant Recipe
⭐ Did you make this recipe? Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
📋 Recipe Card
Loaded Crispy Baked Eggplant Recipe
Ingredients
- 1 large eggplant
- Olive oil spray
- Garlic salt
- 1 ½ cups shredded Mexican blend cheese
- ¾ cup cooked chopped bacon
- 6 scallions, chopped
Instructions
- Preheat oven to 425 degrees F.
- Slice eggplant into round discs, about ¼ - ½ inch thick (thinner rounds will get crispier).1 large eggplant
- Place the eggplant rounds on a baking sheet, spray both sides of each with a light coating of olive oil spray, and sprinkle with small amount of garlic salt.Olive oil spray, Garlic salt
- Place the rounds in the oven and bake for 25-30 minutes, until rounds are getting brown and crispy.
- Remove the baking sheet from the oven. Top each round with the shredded cheese and the bacon crumbles.1 ½ cups shredded Mexican blend cheese, ¾ cup cooked chopped bacon
- Return the baking sheet to the over for 5-10 minutes, until the cheese is melted.
- Sprinkle the scallions over the rounds and serve.6 scallions, chopped
Notes
- Choose an eggplant with a firm, heavy feel, minimal blemishes, and smooth purple skin.
- For maximum crispiness, slice the eggplant evenly and use a light touch with the oil.
- A parchment paper liner on your baking sheet makes for quick cleanup!
- If you don't have time to cook your bacon and crumble it, you can buy pre-cooked bacon recipe pieces to use in this recipe.
- If your rounds are not as crispy as you would like even when using thin slices, next time try 'sweating' them to draw out some of the water before baking them (sprinkle the rounds with salt, let them sit for a half hour, then gently wipe them with a paper towel to remove the salt and moisture).
- The eggplant skin helps hold its shape and adds fiber, so no need to peel.
- For quick, even slices, use a mandoline slicer.
- If desired, you can swap the Mexican blend shredded cheese for mozzarella, feta, or parmesan.
- For a vegetarian version, replace the bacon with sun-dried tomatoes or crispy chickpeas.
- For additional flavor, add smoked paprika, Italian seasoning, or red pepper flakes.
- Garnish with diced avocado, sour cream, or a drizzle of hot honey for a twist.
- Store leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer at 375°F for 5-7 minutes to regain crispiness. Avoid the microwave, as it will make them soggy.
- Freezing is not recommended, as eggplant tends to become mushy when thawed.
Additional Serving Suggestions:
- Pair with grilled chicken, steak, or roasted vegetables.
- Use in a wrap or sandwich with extra toppings like lettuce and tomatoes.
- Layer with marinara and extra cheese for a quick eggplant parm-style dish.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in July 2019, and was republished with tips, step by step photos, and a recipe change in March 2025.
Thanks so much for reading! I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what's going on in my kitchen.
And you might want to check out my Dizzy Busy and Hungry store on Amazon for a whole bunch of great kitchen products I love!
Happy cooking!
Margie says
So glad I found your website!
Kristin says
Thanks, Margie! I'm glad you are finding it helpful!
Susan Dubose says
Love your adaptation and your pictures! Glad you guys all enjoyed it (aside from the picky eater…I have one too so I totally understand LOL!)
Kristin says
Thanks, Susan! 🙂
Richard Tunner says
I’ve never been a big fan of eggplant, but this makes me want to reevaluate everything! Will definitely give it a try!
Jann Olson says
These look so yummy! Sadly, my hubby doesn't like eggplant, but would be fun to make for my stitching group. Thanks for sharing with SYC.
hugs,
Jann
Helen at the Lazy Gastronome says
This looks amazing!! Pinning! Thanks for sharing at the What's for Dinner party - hope the rest of your week is great!
Sandra says
BOOKMARKED TO TRY!
Michele Morin says
I am pinning this recipe and rejoicing, because I have six plants up in my garden that I hope will be producing an abundance of eggplants by summer's end! (My kids don't like eggplant either! This looks like the perfect disguise!)
Of Goats and Greens says
Yummers! Haven't had eggplant in so long! I'm planting some, however... This looks like a great use for mine (although I'll probably break down and buy some at the store, first...)