Baked eggplant with parmesan, breadcrumbs and oregano

Baked eggplant with parmesan, breadcrumbs and oregano

Grilled eggplant with tzatziki, olive oil and spices

Baked eggplant with parmesan, breadcrumbs and oregano

Baked eggplant with parmesan and breadcrumbs

From a breading with Parmesan cheese and breadcrumbs crispy eggplant sticks are baked in the oven. Through oregano and thyme, the eggplants are aromatically flavored and taste delicious.

Please rate this recipe

5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Vegetable dishes
Cuisine German recipes
Servings 6 person
Calories 207 kcal


  • 2 eggplants
  • 130-160 g breadcrumbs
  • 30-40 g parmesan
  • 1 tsp thyme dried
  • 1 tsp oregano dried
  • ¹⁄₂ tsp pepper
  • 1 tsp salt
  • 2 eggs
  • 2-3 tbsp olive oil


  • Cut off the ends of the eggplants.
  • Cut the vegetables lengthwise into slices about 1.5 cm thick.
  • Then cut into sticks about 1.2 cm thick.
  • For the breading, in a shallow dish, mix the breadcrumbs, grated Parmesan, thyme, oregano, pepper and salt.
  • In a bowl, beat the eggs with a whisk.
  • Line a baking sheet with parchment paper.
  • Dip each eggplant stick first in the eggs and then roll in the bread crumbs.
  • Place the eggplants side by side on the prepared baking sheet.
  • Drizzle eggplant with oil.
  • Bake the eggplants for 15-20 minutes at 200 ° C until the sticks are brown.
  • Halfway through baking, turn the eggplants over and finish baking.


  • Knife
  • cutting board
  • Plate
  • Whisk
  • Bowl


Calories: 207kcalCarbohydrates: 25gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 58mgSodium: 650mgPotassium: 425mgFiber: 6gSugar: 7gVitamin A: 176IUVitamin C: 4mgCalcium: 129mgIron: 2mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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