Discover the deliciousness of Garlic Herb Crusted Eggplant Slices, an appealing and healthy dish perfect for any occasion. With its rich flavors, this versatile recipe showcases eggplant’s potential as a satisfying meat substitute. Baked to crispy perfection, these herb-infused slices are not only low in calories but packed with essential nutrients. Serve them as appetizers, side dishes, or unique sandwich toppings to please everyone at your table. Enjoy a delightful way to add nutritious vegetables to your meals!
Why You’ll Love This Garlic Herb Crusted Eggplant Slices
- Flavor Packed: The combination of garlic and fresh herbs adds a fantastic taste that enhances the natural flavor of the eggplant.
- Healthy Option: These baked slices are a nutritious alternative to fried snacks, making them a wholesome choice for health-conscious individuals.
- Versatile Dish: They can be served in various ways – whether as a standalone appetizer, a side dish, or a unique topping for your favorite dishes.
- Easy to Make: With just a few simple steps, you can whip up a delicious and impressive dish that will leave your guests wanting more.
Preparation Phase & Tools to Use
Before diving into the cooking process for these Garlic Herb Crusted Eggplant Slices, it’s crucial to prepare your kitchen and gather the necessary tools. Ensure you have a large cutting board for slicing the eggplants and a sharp knife for clean cuts. A sturdy colander is essential for draining the eggplants to remove excess moisture and bitterness effectively. You’ll also need two mixing bowls: one for the egg wash and another for combining the breadcrumb mixture. Finally, a baking sheet lined with parchment paper will make cleanup a breeze, while cooking spray will help prevent sticking. Having everything prepped and ready will ensure a smoother cooking experience and a more enjoyable dining experience.
Ingredients
- 2 large eggplants, sliced into ½-inch thick rounds
- 1 cup breadcrumbs (panko for extra crunch)
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 1 tablespoon olive oil
- Cooking spray (for baking)
Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving that desired crispy texture for the eggplant. While the oven is warming up, take the time to line a baking sheet with parchment paper and give it a light spray with cooking spray. This step is essential to prevent the eggplant slices from sticking and ensures crispiness on every piece.
Step 2: Prepare the Eggplants
Next, tackle the eggplant slices by placing them in a colander. Generously sprinkle the slices with salt, which helps to draw out moisture and bitterness from the eggplant. Let them sit for about 30 minutes; this crucial step helps in enhancing the overall flavor. After the time is up, rinse the slices thoroughly under cold running water and pat them dry using paper towels. This process will ensure your eggplant isn’t overly salty and is prepped to soak in all the flavors of the coating.
Step 3: Make the Coating
In a mixing bowl, combine the panko breadcrumbs, grated Parmesan cheese, minced garlic, fresh parsley, thyme, dried oregano, salt, and black pepper. Mix these ingredients thoroughly until they are well distributed. The blend of cheese, herbs, and spices will create a flavorful and crunchy coating that transforms the eggplant into something exceptional.
Step 4: Prepare the Egg Wash
In another bowl, crack open the two large eggs and add the tablespoon of olive oil. Whisk them together until fully combined. This egg wash is key to helping the breadcrumb mixture adhere to the eggplant slices, creating that beautiful crust that we all love.
Step 5: Coat the Eggplant Slices
Now, it’s time to bring it all together! Take each slice of eggplant, dip it into the egg wash, allowing any excess to drip off. Then, immerse it into the breadcrumb mixture, gently pressing on the breadcrumbs to ensure they stick well to the surface of the eggplant. Arrange the coated slices on the prepared baking sheet in a single layer to ensure even cooking and crispness.
Step 6: Bake the Eggplant
Once all the slices are coated and on the baking sheet, slide them into the preheated oven. Bake for about 20 to 25 minutes, making sure to flip the slices halfway through the cooking time. This flipping step is essential as it allows for even browning and crisping on both sides. Keep an eye on them as they bake, and remove them from the oven once they’re perfectly golden brown and crispy.
Variations
- Protein: Consider adding cooked ground turkey or a bean spread on top of the eggplant slices for a more filling dish.
- Vegetables: Feel free to layer some sliced tomatoes or zucchini on top of the eggplant slices before baking for an added veggie boost.
- Spices: Mix in different spices like smoked paprika or cayenne for a spicier kick to the breadcrumb coating.
Cooking Notes
- Ensure that your eggplant slices are consistent in thickness to promote even cooking.
- If you’re sensitive to salt, adjust the amount of salt in the initial salting step to suit your preference.
Serving Suggestions
- Serve these slices with a side of marinara sauce for dipping, elevating the appetizer experience.
- Add them to a fresh salad for a hearty and satisfying meal that’s still light and nutritious.
Tips
- Experiment with different types of cheeses, such as mozzarella or feta, for a unique flavor profile.
- Make a large batch and freeze some slices for a quick snack option later!
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
Nutritional Information
- Calories: Approximately 200 per serving
- Protein: 6g
- Sodium: 320mg
FAQs
Can I fry the eggplant instead of baking it?
Absolutely! You can deep-fry the eggplant slices if you prefer a richer flavor, but keep in mind this will increase the calorie content.
How do I store leftovers?
Store any leftover eggplant slices in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven to retain crispiness.
Can I make the coating in advance?
Yes, you can prepare the breadcrumb mixture ahead of time and store it in a sealed container until you are ready to use it.
What can I serve with these eggplant slices?
These slices pair wonderfully with salads, pasta dishes, or can be enjoyed alone with a dipping sauce!
Conclusion
These Garlic Herb Crusted Eggplant Slices are a delightful addition to any meal and are perfect for impressing family and friends. The combination of textures and flavors in this recipe makes it a must-try for anyone looking to enjoy eggplant in a new and exciting way. Don’t hesitate to make variations according to your taste preferences and get creative! We would love to hear your thoughts in the comments below. Share, try, and enjoy this deliciously healthy recipe today!
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Garlic Herb Crusted Eggplant Slices
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Garlic Herb Crusted Eggplant Slices are a delightful addition to any meal, perfect for impressing family and friends.
Ingredients
- 2 large eggplants, sliced into ½-inch thick rounds
- 1 cup breadcrumbs (panko for extra crunch)
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 1 tablespoon olive oil
- Cooking spray (for baking)
Instructions
- Begin by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving that desired crispy texture for the eggplant. While the oven is warming up, take the time to line a baking sheet with parchment paper and give it a light spray with cooking spray.
- Next, tackle the eggplant slices by placing them in a colander. Generously sprinkle the slices with salt, which helps to draw out moisture and bitterness from the eggplant. Let them sit for about 30 minutes; this crucial step helps in enhancing the overall flavor. After the time is up, rinse the slices thoroughly under cold running water and pat them dry using paper towels.
- In a mixing bowl, combine the panko breadcrumbs, grated Parmesan cheese, minced garlic, fresh parsley, thyme, dried oregano, salt, and black pepper. Mix these ingredients thoroughly until they are well distributed.
- In another bowl, crack open the two large eggs and add the tablespoon of olive oil. Whisk them together until fully combined.
- Now, it’s time to bring it all together! Take each slice of eggplant, dip it into the egg wash, allowing any excess to drip off. Then, immerse it into the breadcrumb mixture, gently pressing on the breadcrumbs to ensure they stick well to the surface of the eggplant. Arrange the coated slices on the prepared baking sheet in a single layer.
- Once all the slices are coated and on the baking sheet, slide them into the preheated oven. Bake for about 20 to 25 minutes, making sure to flip the slices halfway through the cooking time.
Notes
Store any leftover eggplant slices in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven to retain crispiness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
Nutrition
- Calories: 200 kcal
- Sodium: 320 mg
- Protein: 6 g