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Eggplant Parmigiana-Ready Seasoned Toasted Panko

Sam Muller

BY Erika Houle

PUBLISHED October 19, 2026

I’ve never sprinkled well-seasoned and toasted panko over a dish and not been happy about it. Beyond parmigiana, it’s equally great as a garnish for salads, pastas (think spaghetti, mac and cheese, alfredo, etc), or, left untoasted and used to dredge fried chicken cutlets, eggplant coins, cabbage steaks, and more. Note: This can be made ahead, cooled completely, and stored in an air-tight container on the counter or in the pantry for up to seven days. Skip the butter and toasting step if using for future dredges for fried foods—combine the rest of the ingredients and store until ready to use.

 

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Eggplant Parmigiana-Ready Seasoned Toasted Panko

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Makes
4 servings, plus leftovers 1x

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