Important COVID-19 Update: Thank you for your patience while we navigate these difficult times. Read more.

(503) 361-7973 | Open Daily:
8:00 AM – 8:00 PM

2649 Commercial
St. SE

Salem Oregon, 97302

Call Us:
(503) 361-7973

Customer Support

Open Daily:
8:00 AM - 8:00 PM

Online store always open

Crispy Breaded Eggplant Medallions

Breaded Eggplant Photograph

Crispy Breaded Eggplant Medallions

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email

Wondering what to do with those eggplants in your grocery bag?

Follow this recipe for a simple way to make crispy, panko-encrusted eggplant medallions in your oven. Top with marinara and cheese for a tasty meal.




  1. Wash, peel, and slice eggplant into ½-inch thick rounds. Sprinkle each slice with salt on both sides. Sandwich between 2 clean folded dishcloths or paper towels to help draw off the excess moisture. Allow to sweat for 30-90 minutes. Rinse off the excess salt and pat dry.
  2. Preheat the oven to 425°F. Line a rimmed baking sheet with a silicone mat or foil.
  3. Mix panko with parmesan and Italian seasoning.
  4. Dip eggplant first in egg, then the breadcrumb mixture. For extra crunch, dip in egg and bread crumb mixture a second time. Place on prepared baking sheet.
  5. Drizzle breaded eggplant with olive oil. Bake for 20 minutes, or until golden brown. Flip halfway through baking time.
  6. Spoon marinara onto eggplant. Sprinkle with mozzarella, and bake again for 15 minutes, or until cheese is golden and bubbly. Enjoy!

Like it? Share it!

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Share on print
Scroll to Top